When traveling abroad, especially in warm countries, a Russian tourist encounters completely unknown fruits that he has never seen before. I, too, often don’t even believe my eyes what wonders of nature can be found on fruit stands. And so, in order not to bulge my eyes out of surprise next time at the sight of another amazing fruit, I decided to make a list for myself of what you can buy and try in foreign countries.

But I had no idea how much I would have to type! It turns out that there are so many exotic fruits on our wonderful planet that, most likely, few people will be able to try them all in their lifetime. So now on my list 85 exotic fruits , and these are not just photos with names, but descriptions and interesting information. I definitely plan to update it periodically, so if you want to learn about all the fruits, check back from time to time!

In addition to the name and common synonyms, for each fruit there is also a description of its appearance, a photograph and, if possible, the taste qualities are characterized in comparison with the tastes known to most people. Because I tried ( as it turned out) is only a small part, then I will talk about the taste of many exotic fruits based on reviews of the lucky ones who actually ate them, and, in many cases, I had to look for information on the bourgeois Internet.

I immediately warn botany experts that in the article the concepts are given at an everyday, understandable level. That is, there is no need to be indignant that in science the concept “ fruit" is absent, but there is only a general term " fetus" Here, by “fruit” I will mean delicacies that grow on trees, bushes or vines, usually sweet or sour-sweet, which can be bitten several times before it is finally eaten. And we will consider “berries” to be small fruits that can be eaten whole in one bite or even eaten by a handful and do not need to be peeled.

By the way, the article does not only cover tropical fruits, because even a representative of temperate latitudes can easily turn out to be exotic.

For ease of navigation through our very voluminous article, use the alphabetical index:

Abakashi(Abacaxi) is mainly grown in Brazil. Most readers, looking at a photo of the fruit, will say that it’s just a pineapple and it’s no longer exotic. But there's no need to rush! Yes, "abakashi" ( word from the Tupi-Guarani Indian language) is one of the varieties of this prickly fruit, but it is called differently for a reason. Strictly speaking, in Portuguese " abacaxi" And " pineapple" - these are synonyms, but with this second, familiar word, they mean a fruit familiar to us. At the same time, in markets in Brazil and Portugal, people prefer to buy “abakashi”, which many consider to be a separate fruit altogether.

Abakashi is rounder, yellower, sweeter, juicier than a regular pineapple ( translated from the words of the Portuguese and Brazilians) and its price is higher. I repeat, this information was taken from the “natives”, that is, from people who know the differences not in theory, but in practice, but for some reason in some articles you will find the opposite statement that abakashi is larger than a pineapple and has an elongated shape...

Like other types of pineapples, abakashi is rich in sucrose, vitamin C, minerals ( potassium, calcium, iron, magnesium, copper, zinc, manganese, iodine), it contains B vitamins and provitamin A.

With your permission, I won’t add a simple, familiar pineapple to the article; we’ll make do with the more exotic abakashi.

Avara(Avarra, Tucum, Awara, Wara, Awarra, Tucum, Tucumã-do-Pará). This palm tree is actively cultivated in the north of the South American continent in countries such as Brazil, Suriname, Guyana, and Guiana. A tree of medium height (up to 15 meters) is notable for being covered with thorns ( both trunk and leaves) and the fruits grow in bunches.

The oval-shaped fruits are similar in size to a regular chicken egg and range in color from reddish brown to orange ( this one is more typical). The pulp is quite juicy, aromatic, its taste is most often compared to apricot, although in fact there is little pulp in them, since most of it is occupied by the pit.

Of course, the fruit contains both carbohydrates and proteins, but a particularly valuable component is fats, or rather oils with a high content of saturated and unsaturated fatty acids ( for example, Avara is rich in Omega 3, 6 and 9). Avar also contains a lot of vitamin A ( about three times more than carrots) and B2.

Actually, as an independent product in its raw form, avar is almost never consumed. Residents of the region where it is actively grown prefer to eat the fruits steamed as a side dish or make a kind of paste out of it, which is used as a base for other dishes. In addition, oil is extracted from Avara ( more from the seeds than from the pulp), which, due to its composition, has found application not only as ordinary palm oil, but also as a cosmetic product.

Avocado(Avocado, Perseus americana, Alligator pear). For many, it is no longer an exotic plant at all, but a very frequent guest of salads; it was included in this list simply because it was the first one that came to mind with the letter “A”. Avocados are originally from Mexico, and nowadays they are grown in almost all countries with a suitable tropical and subtropical climate. There are more than 400 varieties that have their own characteristics; I think that even true avocado connoisseurs will not be able to try them all.

The length of the avocado is up to 20 centimeters, the peel is inedible, the flesh is dense, yellow-green or greenish, with one large seed.

A ripe avocado is slightly oily with a slight nutty flavor. Avocado is a favorite of nutritionists around the world due to its many beneficial properties. It is rich in unsaturated fatty acids, B vitamins, vitamin E, potassium, which is very useful for the prevention of many cardiovascular diseases and has a positive effect on skin health, and also helps fight insomnia.

Aguage(Aguaje, Aguaje, Ita, Buriti, Canangucho) grows in the humid tropics of South America, where it is so incredibly popular that there are concerns for the plant population. Its popularity is due to the supposedly special properties of the fruit, thanks to which girls who consume it regularly maintain a slim figure without any effort; in addition, it is believed that aguage is a strong aphrodisiac.

The oval fruits are covered with reddish-brown scales, and underneath there is yellow flesh and one large seed. The taste of aguaja is characterized as pleasant, reminiscent of... carrots. In addition to eating fresh, it is used to make juices, jams, ice cream, and interesting wine is obtained from fermented fruits.

Contains a lot of vitamins A, C, as well as phytohormones that imitate female hormones.

Azimina(Nebraska banana, Mexican banana, Asimina, banana tree, Pawpaw, Paw-paw) native to North America, more precisely from the southern states of the USA. But this amazing, seemingly heat-loving plant is able to withstand extreme cold down to −30 Celsius! And thanks to such persistence, one of the ten species is “ Pawpaw three-lobed"- grown by amateur gardeners in our country.

The fruits are collected in inflorescences of up to 8 pieces; they have an oblong oval shape and reach up to 15 cm in length and up to 7 cm in diameter. The thin skin of the fruit changes color from greenish as it ripens ( in unripe ones) to yellowish and even dark brown. The pulp is juicy, light, sweet and very aromatic, often compared to custard. Up to 10 large flat bones are hidden inside. The disadvantage of pawpaw is the poor preservation of the collected fruits, so most often they are eaten freshly picked or various jams are prepared.

Pawpaw is rich in amino acids and microelements, sucrose, vitamins A and C. The fruits do an excellent job of normalizing the functioning of the gastrointestinal tract and strengthening the immune system.

Akebia quintuple (Climbing cucumber). A very exotic plant can be found in Japan, China and Korea.

The length of the oblong fruits is about 8 centimeters, they are fleshy and colored purple-violet. Outwardly, it may seem completely unattractive - an oblong fruit of a violet-lilac color with pulp falling out. But appearance is deceiving - the pulp tastes like raspberries with a very pleasant aroma.

Aki(Ackee, Bligia is delicious). This tree is native to West Africa and is now also found in Central and South America and the Caribbean islands.

Reddish pear-shaped fruits up to 10 centimeters in length. The pulp of the ripe fruit is creamy in color and tastes like walnuts with cheese.

Ambarella(Cythera apple, Otaheite-apple, Tahitian quince, Polynesian plum, Yellow plum, Spondias dulcis, Mombin sweet – not to be confused with Mombin purple). The homeland of this tree is numerous islands of the Pacific Ocean in Polynesia and Melanesia, from where the plant spread west to the tropical regions of America, as well as east to Australia, Southeast Asia, Sri Lanka, India and a little to Africa; later, ambarella began to be grown on the islands of the Caribbean and was brought to the tropical countries of the Atlantic coast of America.

Ambarella fruits are oval ( the shape resembles a plum, hence the pair of “aliases” of this fruit - Polynesian plum or yellow plum), not very large, from six to nine centimeters in length, grow in clusters. The skin is smooth, thin and tough; in unripe fruits it is green, in ripe ones it thickens and becomes golden-yellow, the flesh is the same color.

The pulp is fibrous, juicy, crispy, sour, and to some people the aroma and taste slightly resembles an unripe pineapple. Particular care should be taken with seeds! They are simply studded with bent spines, up to 1 centimeter long, so that sometimes they penetrate into the pulp of the fruit, and there are from 1 to 5 such “surprises” in each fruit.

Ambarella makes excellent jams, jellies, marmalade and juice, but it is best eaten raw. You can use it still green, then there will be more sourness. In addition to fruits, leaves are eaten - raw ( like a street snack) or boiled/stewed with meat/fish, as well as in soups.

Ambarella is rich in proteins and fats, supports the immune system in tone, is very beneficial for the digestive system and even promotes faster healing of wounds.

Araz(Arazza, Arazá, Araçá-boi, Amazonian Pear or Amazonian Pear; in Latin - Eugenia stipitata). At first, this heat-loving tree grew in the forests of the Amazon River basin, later the plant began to be actively cultivated in Brazil, Ecuador, Peru, as well as in Central America and the Caribbean. This fruit does not tolerate transportation very well, so you will not find it outside the regions where it grows.

Fruits in diameter can be from 4 to 12 centimeters ( such large ones reach a weight of 750 grams). Their peel is yellow, thin and, depending on the variety, can be smooth or slightly velvety. The juicy, aromatic yellow pulp is very sour, so arazu is rarely eaten just like that, raw, but is actively used for compotes and jellies. Inside the fruit there are several large elongated “seeds”.

Thanks to the huge amount of vitamin C, as well as the high content of microelements (potassium, magnesium, calcium, phosphorus) and the macronutrient zinc, araza is excellent as a general strengthening product.

Watermelon-cucumber, cucumber-watermelon – (Melotria rough, Melothria scabra, Mouse watermelon, Mouse melon, Mexican sour gherkins, Sandita, Cucamelon). A very strange subject on our list... Decide for yourself what to classify him as - a fruit or a vegetable. The external color is very reminiscent of a watermelon, and the inside has an easily recognizable cucumber texture, while the size of the fruits growing on the vine is more reminiscent of grapes: only up to 2 - 4 centimeters in length. The homeland of this strange plant is part of America from Mexico to Panama; it is not a hybrid, but an independent plant, known in pre-Columbian times. Abroad, it is better known as “Cucamelon”, which, as in Russian, is formed by adding two words: cucumber and watermelon, that is, “cucumber + watermelon”.

The skin of the fruit is thin, but quite hard, and the pulp is very juicy. The taste is described as more like a cucumber with a slight citrus sourness; those who managed to try “cucumber-watermelon” liked the taste. They can be eaten just like that, but more often they are added to salads, French fries, various salty dishes, and watermelon cucumbers are also pickled. In addition, the vine has edible tubers!

The composition is rich in lycopene ( antioxidant that improves heart function), beta-carotene ( Helps maintain healthy eyes and youthful skin), minerals and vitamins K, E, C and fiber.

Atemoya. This is a hybrid of two plants of the Annonaceae family - cherimoya and noina, and many people confuse them. Like its “parents,” Atemoya appeared in the tropics of South America.

The fruits are, conventionally, heart-shaped (up to 10 cm in length and up to 9 cm in width). The pulp of the fruit melts in the mouth like cream or ice cream, and the taste is a combination of mango and pineapple. Due to the tenderness of the flesh, it is best to eat atemoya with a spoon. There is often a statement that atemoya is the most delicious of exotic fruits. We must remember that its seeds are poisonous!

Bail(Bael, Wood apple, Egle marmalade, Stone apple, Bengal quince, Stone apple, Limonia acidissima, Feronia elephantum, Feronia limonia, Hesperethusa crenulata, Elephant apple, Monkey fruit, Curd fruit). Widely cultivated in Southeast and South Asia.

The ripe fruit is brown in color and up to 20 centimeters in diameter. Ripe pulp is brown, mushy, divided into segments by seeds. The peel of the fruit is very hard, without a hard and heavy object at hand it will not be possible to get to the pulp (that’s why one of the names is “stone apple”). The taste is usually sweetish and astringent, but can also be sour.

Vani(lat. “Mangifera caesia”, White mango, Wani, Belunu, Binjai, Yaa-lam, White mango, Bayuno, Mangga wani, sometimes the name Jack appears, that is, Jack, but should not be confused with Jackfruit!) is actively cultivated in Indonesia, Malaysia, Brunei ( these three states share the island of Borneo, which is considered the birthplace of Vanya), Singapore, Papua New Guinea and the Philippine Islands.

The name is certainly misleading, because this fruit has only a distant relationship with all the familiar mangoes, since they both belong to the same family “Anakrdiaceae” (Sumacaceae), but ordinary mango belongs to the genus “mango” of the same name, and Vani belongs to genus "Anacardium" and is a species of cashew! So “White Mango” is just a trick, it’s better to use one of the local names, the most common being the Indonesian version “Wani” ( emphasis on "and") and Malay "Binjay".

It is important that the fruits are ripe for consumption, since the juice of unripe fruits can cause irritation on the skin and serious consequences if ingested. Unripe fruits are green in color and hard to the touch. When ripe, white mango fruits are quite large, they are oval in shape and reach a length of 15 centimeters and a diameter of 8 cm. The peel is very thin, dark with even darker spots, it is difficult to clean. The pulp is white, juicy, very tender and fibrous in consistency, and inside there is one large seed. Ripe fruits are very aromatic, and everyone who has tried it is delighted with the sweet taste of the pulp. The most interesting comparison is with the taste of ice cream ( it's not the same for everybody…).

In addition to eating it raw, Vani is also consumed dipped in chili and soy sauce... The local population also uses it as a base for the spicy sambal sauce.

From the sweet taste of this fruit it is clear that it is rich in various sugars, but in addition, it contains many vitamins (A, B, D, E and especially a lot of C), essential amino acids, and, of course, micro- and macroelements.

Guava(Psidium, Guayava, Guayaba). Originally from South America ( approximately from the territory of modern Peru), nowadays, in addition to the tropics of America, it is cultivated in Asia, Israel and Africa.

The completely edible fruit can be round, oblong, or pear-shaped. Diameter up to 15 centimeters. The taste of guava does not coincide with the expectation of something exotic - it is completely inexpressive, slightly sweet, but the aroma is pleasant and strong. In the countries where guava grows, they often like to eat it slightly unripe, as it seems to help cool the body on a hot day. You can also often see how such unripe guava is eaten, dipped in a mixture of salt and pepper, they say it is very tonic.

In addition to the usual one, there are also such varieties: red-fruited (“ strawberry guava") and yellow (" lemon guava"). The red-fruited pulp is juicy, translucent, and has a pronounced strawberry flavor. The fruits are yellow and have the same color inside and have a lemon aroma. The name guava is often found, which is one of the most common varieties of guava in cultivation.

Guanabana(Guanabana, Annana muricata, Soursop, Annona prickly, Graviola, Soursop). A relative of noina, cherimoya, and custard apple, it is therefore easy to confuse them at first, and just like them, Guanabana is originally from Latin America, but is now grown in many countries with a suitable climate.

A ripe, round, irregular heart-shaped fruit can reach 12 kilograms. The seeds are large and there are many of them. The fruit looks prickly, but in reality it will not be able to prick you, since the spines are more fleshy than hard. The ripe pulp is fibrous and creamy white in color with a taste unlike anything else. The aroma may be slightly reminiscent of pineapple.

Dacriodes(Safou, Sappho, African pear). This evergreen tree can mainly be found in the north of Nigeria and the south of Angola; in the Asian region it is so far cultivated only in Malaysia.

Oblong fruits of blue and purple shades ( similar to eggplant). The pale green pulp is very fatty - up to 48% fat, and contains a large number of various substances useful and necessary for the body. Those who have tried this fruit say that it has a pleasant, delicate taste.

The fruits, which range in color from deep blue to purple, are also known as African pears and are oblong in shape with pale green flesh inside. These fatty fruits were claimed to have the potential to end famine in Africa, as the fruit is made up of 48 percent essential fatty acids, amino acids, vitamins and triglycerides. It is estimated that from one hectare planted with Safu trees, 7–8 tons of oil can be obtained, and all parts of the plant can be used.

Jaboticaba (Jabuticaba, Brazilian grape tree). From the name it is clear that this plant comes from South America, but sometimes it can be found in Southeast Asia, if not on the shelves, then at least in botanical gardens ( I definitely saw it in Singapore). The tree grows slowly, so difficulties arise with its cultivation.

The way the fruits grow is also interesting: they grow directly on the trunk, and not on the branches of the tree. The fruits are small (up to 4 cm in diameter), dark purple in color. Under a thin dense skin ( inedible) there is a soft, jelly-like and very tasty pulp, somewhat similar to grapes, with several seeds.

Jackfruit(Eve, Khanoon, Jackfruit, Nangka, Indian breadfruit). A relative of the Polynesian breadfruit and Malaysian cempedak.

These are the largest fruits growing on trees. The official record for jackfruit is a fruit with a girth of 1 meter 120 centimeters and weighing approximately 34 kg.

The peel of the jackfruit smells unpleasant, but underneath there are several pieces of very tasty sweet yellow pulp. The taste is difficult to describe - some combination of banana, melon, marshmallow.

Durian(Durian). Even if you have never seen this fruit, you have certainly heard it more than once. He became famous throughout the world thanks to his amazingly disgusting smell.

But in the world, especially in Southeast Asia, there are a lot of durian connoisseurs, they even called it the “King of Fruits.” Everyone who has tried durian pulp claims that it is extremely tasty. I take your word for it, but I personally can’t overcome myself and eat even a small piece.

Yellow watermelon. A hybrid of wild watermelon, the flesh of which is naturally yellow, and the familiar watermelon with red flesh. This was necessary because it is impossible to eat a wild watermelon, but as a result of crossing it, a watermelon that tasted quite pleasant, similar to the usual one, but with yellow flesh, was obtained. Although the yellow watermelon is much inferior in sweetness to the red one and the taste is not as pronounced.

Figs(Fig, Fig tree, Fig, Wine berry, Smyrna berry, Ficus carica). I think you have come across it more than once on the fruit stands of your city and if you haven’t tried it yet, be sure to do so. The color of fig skin can vary from yellow-green to purple. The red pulp with small seeds is juicy and sweet. The undoubted advantage of figs is that nutritionists classify them as foods that can help you lose excess weight!

Kaimito(Abiu) - do not confuse with the other Kaimito ( Chrysophyllum or Star Apple). Originally from the upper reaches of the Amazon River, it is cultivated in Peru, Brazil, Colombia, Ecuador, Venezuela and Trinidad.

The fruits are round or oval with a smooth, bright yellow skin. The white translucent creamy pulp is very sweet. The aroma is vaguely reminiscent of caramel with cream. Before eating fresh Kaimito, it is recommended to wet your lips, otherwise they may stick together due to the latex in the pulp.

Kaimito fruits contain a lot of phosphorus, calcium, iron, amino acids, vitamins A, C, PP and various useful organic substances.

Kanistel(Kanistel, Tiesa, Egg Fruit, Yellow Sapote). The region of origin is the south of Mexico and Central America, in addition it is also grown in the Antilles and the Bahamas, and can often be found in Southeast Asia.

The fruits can be up to 7.5 cm in width and up to 12.5 in length, their shape is very diverse, there are spherical, oval, ovoid, and twisted. The peel color of ripe fruits is yellowish-orange. The pulp is mealy, yellow with 1–4 large seeds. It's funny that the aroma of the pulp is similar to fried pies, but the taste is very sweet due to the high sugar content.

Kanistel is rich in delicate fiber, nicotinic acid, carotene, amino acids, calcium, phosphorus.

Carambola(Starfruit, Kamrak, Ma Phuak, Carambola, Star-fruit). “Tropical Star” or “Tropical Star” this fruit is called simply because in cross-section it looks like a star. The fruit is edible entirely, and if the taste of its juicy pulp does not seem bright enough to you, the aroma is unlikely to leave you indifferent.

Kasturi(Kasturi, Kalimantan Mango, Mangga Cuban, Pelipisa, Mangifera casturi). Endemic plant of the island of Borneo ( Kalimantan).

Without going into biological details, we can say that this is a wild mango. However, the orange, fibrous pulp of kasturi has a more pronounced flavor and a milder aroma than regular mangoes, although not as sweet as mangoes.

Kiwano(Kiwano Melon, Horned Melon, African Cucumber, Antillean Cucumber, Horned Cucumber, Anguria). Originally from Africa, and most widely grown in Central America, New Zealand, Israel.

This is a vine with oblong fruits of yellow, orange or red color. The flesh is green and really looks like a cucumber. The flavor is described as a mixture of cucumber, banana and melon. The dense peel is not peeled off; the fruit is simply cut into slices and eaten like a melon or watermelon.

Kiwano is rich in vitamins (A, groups B and C), macroelements (sodium, calcium, potassium, phosphorus and magnesium), and also contains many microelements (iron, copper, zinc and manganese).

Cocona(Nightshade) grows in South America in mountainous regions.

Oval or spherical fruits (up to 4 cm in length and up to 6 cm in width) resemble tomatoes and have three variants of fruit color; yellow, orange and red. The pulp is jelly-like yellow in color with many small seeds. Some say it tastes like lemon and tomato, while others say it tastes like cherries.

Cocoon fruits are rich in B vitamins, potassium, calcium, phosphorus, iron and citric acid.

Coconut I don’t even know if it’s worth mentioning here, because even though it’s an exotic plant for Russian residents, even children know what it is. In the growing regions ( everywhere in the tropics) coconuts are consumed in their entirety, from eating the pulp and juice, to making crafts from the shell and using the peel as fuel. There, in the south, coconuts are sold green on the outside, and inside they have soft translucent flesh and delicious coconut water ( or "milk"). In our stores they are already at a different stage of ripening - with a fibrous peel on the outside and a thick layer of pulp inside with a small amount of liquid.

Sea Coconut (Coco de mer, Double nut, Seychelles nut) grows exclusively on the Seychelles islands, and only on two.

In shape, it is very different from a regular coconut and is most similar to... a woman’s buttocks. The fruits are very large, on average about 18 kilograms, specimens over 25 kg are often found. And even 40 kg! Each coconut collected is numbered and a certificate is issued upon purchase. In terms of taste, it is clearly inferior to ordinary coconuts, but you should definitely try it if possible.

candy tree (Hovénia dúlcis, sweet govenia, is known abroad as Japanese raisin tree or oriental raisin tree, that is, Japanese raisin tree or Oriental raisin tree). Historically it grew in Japan, Eastern China, Korea and up to 2000 meters in the Himalayas. Due to its beautiful spreading crown, it was introduced into some countries as an ornamental plant, and as a result, for example in Brazil, it is considered one of the most common “invaders” of subtropical forests.

The fruits of the candy tree are small, like large peas, and it is not for them that the plant is valued, but for what the fruits are supported on. The fleshy stalk, although it looks very strange, is actually very aromatic and sweet, it is edible raw. But more often the stalks of the candy tree are dried, then they become similar to raisins - both in taste and in appearance ( This is where the Western name "Japanese raisin tree" comes from.). An extract from seeds, twigs and young leaves is used as a honey substitute and is used to make local wine and for sweets.

Among the useful substances, it is worth noting the high content of potassium, antioxidants, vitamins, protein and saccharides ( sucrose, fructose, glucose). In China, candy tree extract has been used for several hundred years to combat hangover symptoms. And so, scientists from the University of California at Los Angeles isolated an active substance from this extract, which they called dihydromyricetin (DHM). It allows you to sober up very quickly and even reduces the craving for alcohol! There are already drugs. The main component of which is dihydromyricetin, in fact, this is the path to creating a “sobriety pill” that not only relieves the symptoms of intoxication, but also helps to overcome alcohol addiction. What a wonderful Candy Tree!

Cream apple (Annona reticulata, Buddha's head, Ox's heart, Cream apple) There can be some confusion here, as the name "cream apple" is often applied to the related plant, cherimoya. Originally from the regions of Central America and the Antilles group of islands, it can now often be found in Southeast Asia.

The fruits (from 8 to 16 cm) are similar in shape to a heart ( hence one of the names), the outside may be yellow or brown with a reddish tint. Inside there is sweet white, almost creamy pulp that melts in the mouth and inedible seeds. There is no consensus on what the smell is like, but it is certainly pleasant.

Kumquat(Kumquat, Fortunella, Kinkan, Japanese oranges). The homeland of the kumquat is China, but nowadays it is grown everywhere where the climate is suitable for other citrus fruits.

This representative of citrus fruits has long been common on supermarket shelves, however, many still have not decided to try it, but in vain. Small oblong fruits (up to four centimeters in length and up to two and a half in width) look like small oranges, but their taste is still different. The main feature of kumkawat is that it is eaten directly with the peel, it is very thin; Only the seeds are inedible.

Lychee(Litchi, Chinese plum, Litchi). Originally from Southern China, it is now actively grown in many countries with a subtropical climate. One of the most popular fruits in Southeast Asia.

The fruits are round (up to 4 cm in diameter) with a reddish tuberous skin, sweet, juicy jelly-like pulp and one seed. Many people confuse it with Longan; they are indeed similar in shape, pulp consistency, and taste, but in lychee it is more pronounced.

Contains a lot of carbohydrates, pectin substances, potassium, magnesium, vitamin C, and a very high content of vitamin PP.

Longan(Lam-yai, Longyan, Dragon's Eye, but also sometimes called a completely different fruit “pitahaya”) is a close relative of the above-described lychee, also native to China, and currently cultivated throughout Southeast Asia.

Round small fruits with a brownish peel inside have juicy, sweet, translucent pulp and one inedible seed. The pulp is very aromatic and, in addition to sweetness, has a unique, recognizable shade.

Longkong(Langsat, Lonkon, Duku, Lonngkong, Langsat) originally from Malaysia, and is now grown in most countries of Southeast Asia, India, Hawaii.

The round fruits (up to 5 cm in diameter) are covered with a brownish peel and in appearance they can be confused with Longan, however, inside Longkong has not whole, but segmented pulp, reminiscent of garlic in shape. But the taste, of course, is not at all garlicky, but pleasant sweet and sour. The variety called Langsat may have a slightly bitter taste.

Lucuma(Pouteria lucuma) is native to South America and is currently grown there as well as in Mexico and Hawaii.

The oval fruits (up to 10 cm in length) are covered with a thin skin of brownish-green color with a reddish tint, and the yellow flesh is sweet and has up to 5 seeds. Lucuma belongs to the Sapotaceae family, among which there are many very tasty and unusual fruits, which you will also learn about in our article ( for example, until recently I myself did not know that one of my favorite fruits, “Sapodilla,” turns out to be also sapote).

Lulo(Naranjilla or Naranjilla, Quito nightshade, lat. Solanum quitoense) comes from the foothills of the Andes, that is, from South America, and is currently cultivated there, as well as in the countries of Central America and the Antilles.

The yellow-orange round fruits (up to 6 cm in diameter) most closely resemble tomatoes, but are covered with white hairs. The taste of the pulp is sweet and sour, very interesting; they say it is similar to a mixture of pineapple, strawberry and passion fruit. They are eaten both raw and in the form of juices and desserts. A very healthy fruit - it tones, cleanses the blood, and even helps restore hair and nails.

Magic fruit (Wonderful berries, Puteria sweetish, Miracle fruit) this representative of the extensive Sapotaceae family grows in West Africa.

Small red oblong fruits (up to 3 cm in length) themselves do not have an unusual taste, but nevertheless, they are very unusual. The protein contained in the magic fruit turns off the taste buds that perceive bitter and sour tastes, and after eating it, absolutely everything you eat within an hour will seem sweet to you.

The magic fruit, of course, is not considered as an independent dish, but it is great for gastronomic experiments, so that you can surprise a person with the unusual taste of the most ordinary dishes.

Mammea americana (American apricot, Antillean apricot, Mammea americana) originated from tropical America and is now cultivated throughout the world in areas with suitable climates.

Round fruits (diameter up to 20 cm) with orange pulp and one seed are similar in taste to apricot, hence the second name.

Mame(Mamey-sapote, Mamey, Mamey-sapote, Marmalade fruit, Pouteria, Pouteria sapota). Originally from the southern regions of Mexico, it is also grown in the tropical zone of the Americas and Southeast Asia.

The fruits can be spherical or oblong, often very large (up to 20 cm in length and weighing up to 3 kg), covered with a thick reddish-brown peel. The color of the pulp can be pink, reddish, orange or gray, and its consistency is similar to marmalade ( which is reflected in the title), and the taste reminds some of caramel, while others find creamy shades. The fruit usually contains one large seed.

Jujube fruits are rich in vitamins A, C, carbohydrates, vegetable proteins, as well as iron, calcium and potassium.

Mango(Mango) is one of my favorite fruits, and many people around the world consider mango the most delicious fruit. On the one hand, of course, it’s difficult to call it exotic, because you can buy it in any large supermarket in Russia, but anyone who has tried mango in the places where it grows will say that store-bought fruit is absolutely not the same as fresh. Mango is originally from India, and is now grown literally all over the world, wherever there are suitable conditions. And in each country, mango will have its own flavor notes!

The classic color of a ripe mango is yellow, but among the 35 mass-grown varieties there are other colors, such as purple, green or black. Therefore, when buying a green mango, you need to clarify whether it is this variety and the fruit is already ripe.

In addition to its amazing aroma and rich, easily recognizable taste, mango has very useful properties, for example, it has a very good effect on the organs of vision and perfectly strengthens the immune system.

Mangosteen(Mangosteen, Mangosteen, Mangosteen, Garcinia, Mankut) the homeland of this plant is Southeast Asia, from where it spread further across the planet, all the way to Africa and Latin America.

The round fruits (up to 7.5 cm in diameter) are covered with a thick dark purple peel, and the pulp is segmented ( like garlic) into slices with seeds. The taste is sweetish, with a slight sourness, which many people like ( but I still couldn’t “get into it”...). Unfortunately, you often come across diseased fruits that you can’t distinguish from healthy ones in appearance until you peel them; the flesh of such fruits will not be white, but creamy and unpleasant in taste ( We've seen these quite often).

passion fruit(Passion fruit, Passion fruit, Edible passionflower, Edible passionflower, Purple granadilla) is native to South America, and is currently grown in many countries with tropical climates.

Round fruits (up to 8 cm in diameter) can have different colors - yellow, purple, pink, red. In general the taste is more sour than sweet, especially yellow ones ( Personally, they remind me very much of sea buckthorn), therefore, in its pure form, the fruit is not for everyone, as a rule, they consume passion fruit juice mixed with others. The seeds are small and edible, but they may cause drowsiness.

And passion fruit received its other name “Fruit of Passion” because of its supposedly inherent aphrodisiac properties, although there has been no serious research on this topic.

Marula(Marula, Sclerocarya birrea) - except in Africa, in the south and west of the continent, you will not find this tree. It is almost impossible to buy fruits outside the dark continent, since ripe fruits very quickly begin to ferment inside, so that you can easily get mildly intoxicated from eating overripe fruits.

The oblong fruits are covered with a thin yellow skin, and underneath there is white, juicy, tart flesh and one seed. Despite the astringent taste, marula is a completely edible fruit, but more often it is used to make various desserts and the signature African liqueur “Amarula”. And from the peel they brew a drink that resembles tea, but with an unusual taste.

The fruits appear twice a year, in March-April and in September-October. Thanks to its rich composition with a large amount of vitamins ( especially high in vitamin C) and minerals, marula is very good for a general strengthening effect on the body, it perfectly removes heavy metal salts and metabolic products. Marula is also suitable for the prevention and treatment of diseases of such body systems as cardiovascular, nervous and genitourinary.

Mathis(South American Sapote, Matisa, South American Sapote) - there is very little information about this fruit, since it is not widespread beyond the region of its origin, that is, beyond the tropical zone of South America.

The fruits are round, ovoid or oval, large (up to 15 cm in length and up to 8 cm in width) with a thick, velvety skin of greenish-brown color. The pulp is orange-yellow, soft, juicy, sweet with a pleasant aroma and from 2 to 5 large seeds.

Mafai(Burmese grape, Mafai, Baccaurea ramiflora, Baccaurea sapida) grows in most South Asian countries, but most commonly in Malaysia and India.

It has nothing in common with grapes except the second name, well, wine is also made from mafai. Round fruits (from 2.5 to 4 cm in diameter) with a peel of different colors, depending on the variety, from yellowish-cream, red and purple. The white pulp, slightly gelatinous in consistency, tastes sweet and sour, is very refreshing, each fruit contains one inedible seed. By the way, the taste of fruits with different peel colors may differ slightly, so if, for example, you tried yellow mafai and were not impressed, then perhaps you will like the red one more.

Mafai does not tolerate long-term transportation very well; ripe fruits are not stored for longer than 5 days. Burmese grapes are full of useful elements, especially a lot of vitamin C and iron, so they are very useful for anemia and as a general tonic.

Mombin purple (Mexican plum, Spondius purpurea, Spondias purpurea, jocote, Hog Plum, Makok, Amra, Siriguela, Ciriguela, Ciruela). Mombin is native to tropical America from Mexico to Brazil and the Caribbean, and was later naturalized in Nigeria, India, Bangladesh, Indonesia, Sri Lanka and the Philippines.

One of the names of mombin purple is “ Ciruela", sometimes used in Latin America, is literally translated from Spanish as "plum", and, in fact, is also used to refer to the common plum. And the Spaniards themselves use a different name for mombin - “ jocote" So look, don’t be surprised by possible confusion with this cleverly hidden fruit! In general, in addition to those I have listed, it has a bunch of local names, listing which would actually take another paragraph...

The fruits are oval, oblong, up to 5 cm long, with thin skin, which can be red, yellow, purple or orange ( the last option looks very much like a kumquat...). The yellow pulp has a fibrous structure; it is aromatic, juicy, and tastes sweet and sour. Inside there is one large bone with grooves.

Contains many B vitamins, vitamin C, potassium, iron, magnesium, phosphorus, copper.

Monstera(Monstera deliciosa, Monstera attractive, Monstera delightful, Monstera, lat. Monstera deliciosa) comes from Central America, and is also cultivated in India and Australia for its delicious fruits.

By the way, many Russian housewives grow Monstera at home as an ornamental plant, but fruits from flowers are obtained only in suitable climatic conditions. The fruits themselves are similar to corn, they are long, up to 30 cm, and wide, up to 8.5 cm, under a thick peel they hide juicy, aromatic pulp, which tastes like a combination of banana and pineapple.

Loquat japonica (Lokva, Eriobothria japonica, Shesek, Nispero, Nispero) - originally from Japan and China, this plant at one time spread quite widely in the Caucasus, and in earlier times, medlar fruits were quite common, but over time, for some reason, they were forgotten.

Orange-yellow round fruits up to 5 cm in diameter with juicy pulp and one large seed. Some people taste like pear and cherry, others like apple and apricot, but always sweet and sour. I tried Medlar for the first time in Hong Kong, and before that I didn’t even know about its existence; It’s really a very pleasant fruit; it seemed to me that its taste was absolutely independent and easily recognizable. Many beneficial properties, especially for people suffering from hypertension, arrhythmia, dropsy, and heart failure.

Noina(perhaps the most common name in Asia is Sugar apple, Annona scaly, Sugar-apple, Sweetsop, Noi-na). It really resembles an apple in shape and size, but has an original appearance with peculiar “scales”. This lumpy green fruit is widely cultivated in countries with tropical climates - from South America to Polynesia. ( Many people often confuse it with the Guanabana fruit; they are indeed similar, as they are “close relatives,” but they are not the same thing! Guanabana is also often called “sugar apple”, but again, by mistake.)

Under the lumpy skin there is a sweet pulp that tastes very pleasant and hard, inedible seeds (up to 60 pieces). A ripe fruit should be soft when pressed, its pulp will be really tasty, tender and can be safely eaten with a spoon. If you come across an unripe specimen ( hard to the touch), then it’s better to just let it sit for a couple of days and ripen.

And the benefit of noina lies in its rich content of vitamin C, various amino acids and calcium.

Noni(Noni, Morinda citrifolia, Morinda citrus folia, Greater moringa, Indian mulberry, Healthy tree, Cheese fruit, Nonu, Nono). The homeland of this plant is South Asia, and due to its ease of care and soil quality, it is currently actively grown in most countries with a suitable tropical climate.

The oval fruits are to some extent reminiscent of potatoes in their shape, only green and with pimples, and inside there are many small seeds.

Absolutely, you will not forget this fruit if you try it, but you are unlikely to be delighted with the pungent smell of moldy cheese and bitter taste. That is, noni is definitely not popular among tourists... But the population of the countries where it is grown actively consumes it, often as a main everyday product, which is rich in vitamins and minerals, but has a very low calorie content.

Prickly pear(Indian fig, Indian fig, Indian fig, sabr, prickly pear, tsabr). Cactus! The real one, but not the kind of decorative one that might grow in your home, but a large tree-like plant. The main place of growth ( remember westerns) – America ( both continents). Don’t be embarrassed that some versions of the name contain the adjective “Indian”; if you remember your school history course, you understand that it is only indirectly related to India ( Columbus sailed to open the route to India, hence the confusion).

They eat, of course, not thorns, but fruits ( although they are also prickly...) small sizes (up to 10 cm), which can be of different shades ( green, red or yellow). Their flesh is sweetish-sour ( they say it looks like a persimmon), it is eaten with a spoon, but to get to it, you must first soak the fruit for 20 minutes in cold water, then remove small spines and cut the peel.

Of course, this is one of the most exotic fruits that not every tourist will be able to try.

Pineberry(Pineberry, Pineapple strawberry). It is a hybrid of the South American Chilean strawberry and the North American Virginia strawberry.

Pineberry berries are small, from 15 to 23 mm, have a light color, from white to orange, and have a taste and aroma like pineapple, which is why it got its name.

It is almost impossible to find for sale in Russia, since pineberry is extremely barren, is highly susceptible to rot in rainy weather and does not tolerate transportation well. Pineberries are grown in relatively large quantities in greenhouses in Europe.

Pandanus(Pandan, Screw Palm, Wild Pineapple). Some of the readers are probably very familiar with this plant, since some of its species are ornamental house plants.

The round fruits are shaped like a pineapple and have an orange-red color when ripe. The fruits of only some types of pandanus are conditionally edible. That is, you can chew the juicy pulp and enjoy the taste, similar to pineapple, but then you have to spit it out ( although I have never come across information about any complications if eaten...). Pandanus is mainly used to make juice and essential oil to flavor various dishes or even soap.

Papaya(Papaya, Melon tree, Breadfruit tree). It is originally from Central and South America, and nowadays it is cultivated in almost all tropical countries. It should not be confused with other “Breadfruit Trees” ( Jackfruit and Breadfruit Artocarpus altilis), there is nothing in common between these plants, it’s just that if papaya is baked over a fire, it will begin to smell like bread.

The fruits grow directly on the tree trunk, they are large, have an elongated shape and can reach a length of 45 cm and a diameter of 30 cm. The color of unripe fruits is green, and the color of ripe fruits is yellow-orange. The taste of ripe papaya is not super exotic and memorable, but still very pleasant, in some way it really resembles melon.

Unripe fruits are also used for food in a wide variety of dishes. Medicines are also made from papaya to treat osteochondrosis and improve digestion. A very useful plant, but the abundance of milky juice in all its parts makes you be careful, as this juice can cause an allergic reaction in some people.

Pepino(Melon pear, Sweet cucumber, Solanum muricatum) this shrub is native to South America, where it is mainly grown, and is also cultivated in New Zealand.

Quite large round fruits weighing up to 700 g. They can vary significantly in shape and color, mainly shades of yellow predominate, sometimes with purple or violet streaks. The pulp is very juicy, yellowish in color, the sweet and sour taste resembles melon, and the aroma is a cross between melon, pumpkin and cucumber. Small seeds in the axils of the pulp are edible. Pepino is used as a dessert, added to salads, sauces, and can be preserved or made into jam. Unripe fruits are used as regular vegetables.

Pepino is very rich in vitamins A, B1, B2, C, PP, as well as iron, potassium pectin. Ripe ones can be stored in the refrigerator for several months, and unripe ones can also be stored for a long time and at the same time ripen.

Pitanga(Eugenia brasiliensis, Grumichama, Brazilian cherry, Southern cherry, Suriname cherry) with the help of one of the names it is clear that the homeland of this plant is South America, in addition, it is cultivated in the Philippines and in African French Guinea.

From the second name it is also clear that pitanga tastes most like cherries, sometimes with a slight bitterness; its red flesh is very juicy with one seed. The round fruits can be various shades of red and even black. But their main feature, which immediately catches the eye, is that they are ribbed.

You can eat it like regular cherries - from eating raw, to juices, mousses, jams, etc. Pitanga contains a lot of vitamins A and C, phosphorus, calcium, anthocyanins, antioxidants and carotene.

Pitahaya(Pitaya, Long Yan, Dragon fruit, sometimes Dragon Eye). Only when I started preparing this article did I learn that pitahaya is a cactus. It is originally from America, but is now grown everywhere in regions with a suitable climate, especially in Southeast Asia.

Large oblong fruits are easy to recognize, as they look very distinctive. The color of the peel can be red, pinkish or yellow, and the color of the pulp is white or red.

The pulp is juicy, with many small edible seeds, the taste is a little sweet, but nothing outstanding, it can hardly be called exotic and memorable. Despite the inexpressiveness of taste. For some reason, the fruit is quite popular and is grown on huge plantations all year round.

Pitahaya contains a high content of phosphorus, iron, calcium, vitamins B, C, E. This fruit will be useful for diabetes or stomach pain.

Platonia is wonderful (Platonia insignis, Bacuri, Bacury, Pacuri, Pakuri, Pakouri, Packoeri, Pakoeri, Maniballi, Bacurizeiro). This tall (up to 25 meters) tree comes from South America and trying it somewhere other than in the countries of this region (Brazil, Guyana, Colombia, Paraguay) is very difficult.

The spherical or oval fruits can be up to 12 cm in diameter. The thick yellow-brown peel hides aromatic white pulp and several large seeds. The sweet and sour pulp is eaten both fresh and in the form of desserts, marmalade, and jelly. Platonia fruits contain a lot of iron, phosphorus and vitamin C.

Pluot(Plumcotte, Aprium) - a hybrid of plum and apricot, with predominant characteristics of plum, obtained in California.

The shape is similar to both a plum and an apricot, but the skin is still smooth and elastic like a plum; the color depends on the variety, it can be from green to burgundy. The juicy pulp is a bit like an apricot, but much sweeter, and the color is closer to purple.

Pluot is used in the same way as its “parents” - whether you just eat it, or make jam or compote, or dessert, even wine is made from it.

Rich in potassium, vitamin C, glucose, excellent during colds, as it has antipyretic properties and the ability to strengthen the immune system.

Pomelo(Pomela, Pamela, Pomelo, Pummelo, Pumelo, Som-o, Pompelmus, Shaddock, Citrus maxima, Citrus grandis, Chinese grapefruit, Jabong, Jeruk, Limo, Lusho, Dzhembura, Sai-seh, Banten, Zebon, Robeb tenga). The birthplace of this citrus fruit is Southeast Asia, it is currently grown in many countries, it is quite a common product in our supermarkets, but many still have not tried it, so for them it is definitely still exotic.

The fruits are spherical, large, sometimes even very large, up to 10 kilograms; It may indicate green or yellow. Under the thick peel, the pulp, like most citrus fruits, is divided into segments; it is not as juicy as that of “relatives” such as orange or grapefruit, but tasty, sweet-sour, refreshing.

If you see this fruit in the nearest store, but have not yet bought it, then in vain, know that pomelo is a very healthy citrus, a dietary fruit, it contains microelements, vitamins B1, B2, B5, C, and beta-carotene. Pomelo is perfect for strengthening the immune system and preventing colds.

Cancer(Salacca wallichiana) is the closest relative of Snake Fruit (Salacca zalacca), which is discussed below. They are very often confused, but the fruits of Rakam ( emphasis on the second “a”), unlike Rakum ( Snake fruit, description and photo below in the text) are more elongated, colored red and have a more pronounced taste. But the rest is the same - scales and spines on the peel, and one growing region in Southeast Asia.

Rambutan(Rambutan, Ngo, "hairy fruit"). The funny appearance of rambutan is immediately remembered. The red round fruits (up to 5 cm in diameter) are truly “hairy”; they are even named so from the Indonesian word “Rambut”, that is, “hair”. In addition to red, rambutan can be yellow or reddish-orange.

These fruit trees are cultivated throughout Southeast Asia ( Rambutan is especially popular in Thailand), as well as in Africa, Australia, and the Caribbean.

The peel is soft, very easily removed by hand, and underneath there is very juicy translucent pulp, aromatic and sweet, often with a slight pleasant sourness. The gelatinous pulp may be red or white in color.

It is better to eat the seed raw, as it can be poisonous and does not have much of a taste, but the roasted seeds can be safely eaten. Jams and jellies are also made from rambutan; it can often be bought in our stores in canned form.

Rambutan fruits contain protein, carbohydrates, phosphorus, iron, calcium, nicotinic acid, vitamins C, B1 and B2.

Rose apple (Syzygium iambosus, Malabar plum, Chompu, Chmphū̀, Rose apple, Chom-poo). It is actively grown in the region of its origin - in the countries of Southeast Asia, especially in Thailand.

The shape of the chompu is not at all similar to an apple, but rather looks like a pear or a bell. The color of the fruit may be red ( more often), pale pink or light green. The peel is thin, inside there is juicy pulp and several small seeds, so the chompa can be eaten whole ( Don't forget to wash all fruits thoroughly!).

The taste of the crispy pulp cannot be called expressive and memorable, which is why the fruit is not very popular among tourists. The aroma and taste of chompu vaguely resemble a rose (but I, for example, didn’t catch it at all), but, in my opinion, the Rose Apple is more like an apple. So don’t expect an extravaganza of flavors from the chompu, but with its help you can perfectly quench your thirst.

Rum berry (lat. Myrciaria floribunda, Rumberry, Guavaberry) - often found in nature in Central and South America, on the Caribbean islands, also grown in the USA (Florida and Hawaii) and the Philippines.

The berries are yellow-orange to dark red and almost black, very small, half the size of a cherry ( from 8 to 16 millimeters). The pulp is aromatic, sweet or sweet and sour, translucent, but there is very little of it, since the round seed takes up a lot of space inside.

The berries can be eaten just like that, but more often they are used to make jams and drinks, usually alcoholic, for example “ Guavaberry liqueu r" is a rum-based drink that is a popular Christmas drink among Caribbean islanders.

Contains a lot of iron, vitamin C, amino acids, pectin substances, organic acids, flavonoids.

Buddha's hand(Buddha's Fingers, Finger Citron). This strange fruit with its very unusual shape immediately attracts attention. But you don’t need to buy it to try; you’re unlikely to be happy that it consists almost entirely of a dense peel, like a lemon, and a small amount of inedible pulp.

Despite this, Buddha's Hand is on all fruit counters in Southeast Asia, as it is used in cooking, to flavor baked goods, and to make jam, drinks, and candied fruits.

Salak(Salak, Salacca, Rakum, Snake fruit, Salacca zalacca). A very popular fruit in Southeast Asia.

The teardrop-shaped fruits (up to 4 cm in diameter) are covered with a brown scaly skin, which really resembles snake skin to many. The peel is relatively easy to remove, but it is covered with sharp small spines that easily dig into the skin of your hands, so you need to peel it carefully, preferably with a knife.

Under the prickly skin there is beige flesh, which is segmented into several fragments, and several inedible seeds.
You will remember this fruit not only for its unusual appearance, but also for its bright sweet and sour taste, in shades of which some feel persimmon, others pear, others pineapple or banana with a nutty flavor, that is, you must try it, You can't explain it in words.

Salak contains calcium, vitamin C, beta carotene, so its regular consumption has a positive effect on the condition of hair and nails, improves vision, and also has a good effect on the functioning of the gastrointestinal tract and brain activity.

Santol(Katon, Sandoricum koetjape, Santol, Kompem rich, Kraton, Krathon, Graton, Tong, Donka, Wild mangosteen, False mangosteen). It is actively grown in the countries of Southeast Asia.

The spherical fruits (up to 7.5 cm in diameter) are covered with a thick, velvety peel, which can be yellowish or reddish-brown in color. The white flesh is segmented into several lobes, each with one seed. The sweet or sour taste of santol is reminiscent of the more common mangosteen, giving it one of its names. There is no need to eat bones, as they lead to intestinal disorders.

Santol contains many vitamins, potassium, calcium, phosphorus, thanks to this composition, it has general strengthening properties, is useful for weakened immunity, diseases of the cardiovascular system, and strengthens bones and teeth.

Sapodilla(Capotato tree, Tree potato, Butter tree, Ahra, Sapodilla, Prang khaa, La-mut, Naseberry, Chiku) originally from Mexico, is now grown almost everywhere in the tropical countries of America and Asia.

Mostly oval, sometimes round fruits (up to 10 cm in length) are covered with a thin skin of brown shades from light to dark; ripe fruits should be dark and soft. The pulp is very tender, juicy, brown in color, sometimes with a pink tint. It tastes like caramel, one of my favorite fruits. Inside the fruit there are about a dozen seeds, each with a hook, so you need to be careful not to accidentally swallow them, otherwise they can get caught in the throat with this hook ( but the seeds are very easily separated from the pulp and I have not had any problems with them).

It is a pity that such a delicious fruit can be stored for no more than 3 days, because of this it can only be tasted in the growing regions or the countries closest to them ( Russia, as you understand, is not one of them).

Sapodilla contains potassium, a lot of vitamin C, calcium, iron, healthy carbohydrates, and, of course, fiber.

Sapote white (White Sapote, Matasano, Casimiroa edulis, Mexican apple, Mexican apple). To the representatives of the Sapotaceae family described above ( sapodilla, lucuma) is not related, since it is part of another family - Rutaceae. The plant comes from the central regions of Mexico and is cultivated in Central and South America, on some Caribbean islands and the neighboring Bahamas, in India, New Zealand, and the Mediterranean.

Round fruits (up to 12 cm in diameter) with thin, smooth yellowish or green skin and creamy white pulp. It tastes like vanilla cream or pudding. There is no need to eat the seeds (up to 6 pieces), as they are considered to be poisonous and have narcotic properties.

Sapote green (Green Sapote, Red faisan, Achradelpha viridis and Calocarpum viride). Originally from Central America, the territory of Honduras, Costa Rica and Guatemala. Also grown in Australia and Polynesia.

The oval-shaped fruits (up to 12.5 cm in length and up to 7.5 cm in diameter) are covered with a smooth thin peel of olive or yellow-green color, maybe with red-brown speckles. The pulp fits tightly to the peel, it is red-brown in color, very tender, sweet and juicy. Each fruit has 1 or 2 dark brown seeds.

Sapote black (Black Sapote, Diospyros digyna, Chocolate Pudding Fruit, Chocolate Persimmon, Black Persimmon, Chocolate Persimmon, Black Apple, Barbacoa). Neither to the Sapotovs ( sapodilla, lucuma), nor to the Rutovs ( White sapote) has no relation, despite the name, since it belongs to a completely different family - Ebony, and the closest relative of the black sapote known to us is the persimmon. The region of origin is Central America and southern Mexico, and is also grown on islands such as Mauritius, Hawaii, the Philippines, the Antilles and Brazil.

The spherical fruits (up to 12.5 cm in diameter) when ripe become dirty green on the outside, and their flesh is black ( hence the name). The pulp is jelly-like, glossy, even unpleasant in appearance, but very tasty, tender, sweet and reminiscent of chocolate pudding. It is eaten simply fresh, and is actively used as an ingredient for confectionery and cocktails. The pulp contains up to 10 flat seeds, which are easily separated from it.

TamarindSweet (Sweet Tamarind, Indian Date, Assam, Sampalok, Chintapandu). This tree of the legume family is native to East Africa and is now cultivated throughout tropical countries.

The fruits are long, up to 20 cm, as befits legumes, they look like beans ( or peas), they are light brown on the outside, and the flesh ( more precisely, the pericarp or pericarp) dark brown. The fruits are very sweet and tart, but you need to eat them carefully, because unlike the legumes we are used to, tamarind has hard, large seeds hidden in its pulp.

It is also used fresh, but is much more widely used in cooking in the form of spices and sauces.

Sweet tamarind contains a lot of vitamin A, C, B vitamins, phosphorus, iron, magnesium, and is rich in carbohydrates, organic acids and protein.

Tamarillo(Tamarillo, Tomato tree, Cyphomandra betacea). The countries of the west coast of South America are considered the homeland; grown in almost every country in South America, as well as in Costa Rica, Guatemala, Jamaica, Puerto Rico, Haiti and New Zealand.

The oval-shaped fruits (up to 10 cm in length, up to 5 cm in diameter) really resemble tomatoes, covered with a smooth, dense peel that tastes bitter. The color can be yellow, orange-red, sometimes purple. The pulp is golden-reddish, with many small seeds, it tastes sweet-sour-salty, similar to a tomato with a flavor of passion fruit or currant. Usually it is eaten with a spoon, simply cutting the fruit in half.

Contains little fat and carbohydrates; rich in potassium, A, B6, C, thiamine, riboflavin.

Umari(Umari, Guacure, Yure, Teechi) native to the Brazilian Amazon; grown in Brazil, Ecuador, Colombia and Peru.

The fruits are oval (from 5 to 10 cm in length and from 4 to 8 cm in diameter), covered with a thin, smooth peel of yellow, red, black or green. You can eat it with the peel, and the layer of pulp is only 2–5 mm, it is yellow in color, oily, sweet, with a strong characteristic pleasant taste and aroma. There is one hard, large seed inside the fruit; they are fried and eaten. Umari is consumed simply like a regular fruit, and also due to its fatty, oily texture, literally like butter spread on cassava bread.

Umari contains fats, carbohydrates, proteins, zinc, calcium and vitamin A.

Feijoa(Feijoa, Pineapple Guava, Akka Sellova, Akka Feijoa, Feijoa Sellova). Originally from South America, it is now grown everywhere in regions with a suitable subtropical climate (including Russia).

Small oval-shaped fruits (up to 5 cm long and up to 4 cm in diameter) are covered with either a smooth yellow-green peel or a lumpy dark green peel; it tastes sour, so it is better to eat without it. The color of the ripe berry is white or cream, it is juicy, jelly-like and divided into several sections and contains several edible seeds. The sweet and sour taste is reminiscent of a mixture of strawberries, pineapple and kiwi.

Feijoa contains a lot of sugars, organic acids, iodine, and vitamin C.

Physalis(Physalis, sometimes called Emerald berry or Earth cranberry, Peruvian gooseberry, Bladderberry, Dog cherry, Marunka, Strawberry tomato) - you've probably seen it many times, it is very often used to decorate confectionery products, although it is also found simply on sale. It looks like a small tomato, and its main feature is an openwork, airy “box”, which is obtained from dried physalis flowers.

Orange small fruits are juicy, sweet with slight sourness, depending on the specific variety ( and there are a lot of them) there may be various shades of strawberry in the taste and aroma, for example, strawberry in Strawberry Physalis.

It contains a fairly high content of vitamins A, C, group B, tannin, polyphenols, glucose; fiber, antioxidants, fruit and organic acids, tannins.

Breadfruit (Artocarpus altilis, Breadfruit, Pana). The same name is sometimes used for Jackfruit and Papaya, so don't get confused! New Guinea is considered to be its homeland, from where this plant spread across the islands of Oceania and to the countries of Southeast Asia. The very productive breadfruit tree is a staple food in some countries.

The fruits are very large, round-oval (up to 30 cm in diameter and weight up to 4 kg) covered with a rough peel, which is green when unripe, but in the ripe fruit it is yellow-brown. The wild variety of breadfruit contains many seeds in the fruit, but the cultivated variety has no seeds.

Unripe pulp is white, fibrous, starchy, and ripe pulp becomes soft and changes color to cream or yellow. The ripe fruit is sweetish, but overall the taste is not particularly attractive, rather reminiscent of potatoes and bananas. Unripe fruits are consumed as vegetables, and when they are cooked, you can feel the bready taste.

Breadfruit is very nutritious and contains ( dried) 4% protein, 14% sugars, 75-80% carbohydrates ( it's mostly starch) and contain virtually no fat.

Chrysophyllum (Star apple, Star apple, Cainito, Star apple, Milkfruit, Kaimito) NOT TO BE CONFUSED with Kaimito ( or Abiu). Originally from Central America, today it is cultivated in the tropics of South America, India, Southeast Asia, West Africa and Tanzania.

The spherical or oval fruits (up to 10 cm in diameter) are covered with a smooth, inedible green or purple-brown skin, depending on the variety. The pulp can be white to purple in color, it is juicy, jelly-like, sweet and very sticky with milky juice. The fruit contains up to 8 shiny dark brown inedible seeds. If the fruit is cut crosswise, the cut pattern will look like a star. The ripe fruit is wrinkled and soft and can be stored in the refrigerator for up to three weeks, making it a great gift for friends and family from your tropical vacation.

Contains a lot of phosphorus, calcium, iron, potassium, vitamin C, amino acids and protein; has low glucose content.

Chempedak(Artocarpus champeden, Chempedak or Cempedak). Originally from Malaysia, where it is mainly grown, it is also cultivated in neighboring Brunei, Thailand, and Indonesia. A relative of Marang, Breadfruit and Jackfruit.

The fruits are elongated, large (up to 45 cm in length and up to 15 cm in width), covered with a yellow-brown rough peel, and smell pleasant. The peel can be easily removed by hand, but it is worth remembering that due to the latex it secretes, it is very sticky. The pulp is divided into segments, it is dark yellow in color, juicy, sweet and tender, with round seeds ( they are also eaten). The taste of Chempedak is similar to its relative - Jackfruit.

Chempedak contains B vitamins, vitamin C, carotene, calcium, potassium, iron, phosphorus, that is, a very useful fruit, in particular for strengthening the immune system, bones and teeth, and is also very good as a general strengthening product.

Cherimoya(Annona cherimola, Cream apple, Ice cream tree, Graviola, Tzumux, Anona poshte, Atis, Sasalapa and a whole bunch of other possible names...). Native to the foothills of the South American Andes, it is widely grown in regions with suitable subtropical climates throughout the planet.

Cherimoya has many close relatives, so sometimes it is easy to get confused, for example, Custard apple is also called Annona reticulata, and there is also Annona spiny ( Guanabana or Soursop), Annona squamosus ( Noina or Sugar Apple).

The fruit is heart-shaped (up to 20 cm in length and up to 10 cm in width), covered with a green peel with characteristic irregularities. The pulp is white, fibrous-cream in consistency, with a pleasant aroma and complex taste from a mixture of passion fruit, banana, pineapple, strawberries and cream. The seeds are very hard and small, so cherimoya must be eaten carefully.

Cherimoya has a lot of useful things: proteins and carbohydrates, B vitamins, ascorbic acid, calcium, iron, phosphorus, organic acids.

Jujube(Real jujube, Unabi, Chinese date, Pectoral berry, Chapyzhnik, Jujuba, Jujube). Cultivated in Southeast and Central Asia, Japan, Australia, the European Mediterranean, and the Caucasus.

The fruits are ovoid or round, although in fact they vary greatly in shape. The smooth, thin, shiny peel is also distinguished by a variety of colors, which can be green, yellowish, dark red, brown and combinations thereof. The pulp is dense, white, sweet juicy ( looks like an apple), eaten with the peel; There is one bone inside.

Jujube is rich in vitamins C, B, A, beta carotene, amino acids, microelements, proteins, sugars and many other useful substances, the names of which are difficult to pronounce.

Yangmei(Mountain Peach, Yangmei, Chinese Strawberry or Chinese Arbutus, Red Wax). Originally from China, where it has been mainly grown for more than two thousand years, but is also found in neighboring countries.

The fruits are “rough” balls (up to 2.5 cm in diameter) and can be colored in various shades from reddish to purple or violet. The pulp is tender and juicy, red in color with one large seed. Yangmei's taste is sweet and tart, even tart, with hints of cherry, blackberry and strawberry.

Yangmei is rich in antioxidants, B vitamins, and ascorbic acid.

How many exotic fruits have you tried? And which of those listed in the article did you learn about for the first time?

On store shelves, but usually a smaller part of all exotics is presented there. Some of them have an unusual taste and color, which is why I really want to try them.

Encyclopedia of exotic fruits: Russian and foreign names

Did you know that the Thai name for pineapple is “sappalot”? In the countries where it grows, this fruit is extremely tasty and differs significantly from its counterparts brought to Russia. It is eaten raw, canned and used in salads, main dishes and desserts.

Watermelon, or dengmo, comes in red and yellow colors, but these differences do not indicate the degree of ripeness. The first variety is very sugary and sweet, while the second has a less pronounced taste. Thais believe that it brings happiness and wealth, and it also has fewer seeds. It is especially beneficial for diabetics due to its lower sugar content. This variety was developed by crossing red and wild watermelon.

Thai melon is called "dang tai". In Russia, no more than three varieties of this plant of the Pumpkin family are known, and all of them are imported from Tashkent. In Thailand, melons come in a greater variety, but they are all less sweet and more watery.

Mango, or ma muang, is eaten green and spiced in Southeast Asian countries. This yellow fruit with large seeds is recognized as one of the best in the world. In Russia, its taste is less pronounced and sometimes even resembles green grass. While in Thailand, be sure to bring several fruits home - they can be stored in the refrigerator for almost a month.

Maprao is a coconut, which in exotic countries comes in two types. The so-called “hairy” fruits are used to make shavings, while the large and green ones are eaten whole. Coconut milk is especially useful: its constituents normalize cholesterol levels. Sometimes women strengthen their hair and improve their facial skin with this liquid.

Citrus comrades

Grapefruits can now hardly be called exotic fruits, because all Europeans are familiar with their sour-bitter taste. Its pulp may seem unpleasant, but this citrus makes an excellent tonic drink that can be drunk like lemonade or combined with strong alcohol.

Pomelo has less juicy pulp, but a more pleasant taste. The thick peel is easy to clean, and underneath there are small slices separated by partitions. Russians consider this fruit exotic and eat it in its natural form, while Asians season it with salt, pepper and other spices before eating it. Pomelo grows in the USA, Israel and Southeast Asian countries all year round, so the cost in Europe is low. Due to the high content of essential oils, fiber and vitamins, this yellow fruit is very healthy and is widely used in cosmetology and cooking.

Terribly delicious

Nary's curl, or “pomegranate apple,” resembles a cucumber with pimples in its shape. The outer shell, which attracts with its unusual appearance, is not eaten, but you will be surprised to find small ones underneath. They taste a little tart and resemble ordinary peas. This miracle can be found in Turkey.

Many people have long heard the name “Buddha’s Hand,” but if you can’t even imagine what kind of yellow fruit might look like that, go to China or Japan to see this miracle in person. In its external shape, the plant really resembles human fingers. Such a miracle costs a lot of money, however, its taste does not meet expectations. "Buddha's Hand" consists entirely of inedible, sour-bitter peel. The fruit smells like violets and is more reminiscent of a souvenir than a food product. The maximum that can be made from it is to make jam or jelly.

Thai analogues of well-known fruits

If you've ever wondered which yellow fruit resembles an orange, we've got you covered. It is called kumquat and is native to China. The peel of these citrus fruits is very thin and edible, and the size does not exceed four centimeters. Kumquat tastes like an orange, only more sour and bitter. Save a few seeds and try planting them in a pot, and you might soon have a small tree growing. In China, it ripens in the last months of spring and early summer, and can be found on the market all year round.

The yellow fruit, nispero, looks like an apple, and some, by analogy, call it “Japanese plum.” The plant is grown in Spain and is rarely exported abroad - the fruits are very perishable. While in this sunny country, be sure to make jam, marmalade or jam from nispero - its sweet and sour taste will pleasantly surprise you.

Mariana plum resembles the offerings of the plum tree in size and shape. The fruit has a sweet and sour taste, reminiscent of apple jam. The tree is also called plum-mango. In Thailand, this delicacy is sold at a price of 100 rubles per kilogram - now imagine what amount Russian suppliers would ask for. The Mariana plum harvest is only harvested in the spring.

Mafai is a yellow fruit with a seed inside, which in appearance resembles light grapes, although its pulp structure is different. The inner cloves look like garlic cloves and taste sweet and sour. The stone is bitter and does not detach from the pulp. The peel of the mafai is very thin and smooth, but inedible.

Giant yellow fruit: what is it called and eaten

Exotic plants amaze not only with their unusual taste, color and shape, but also with their weight. In countries with a tropical climate, due to high humidity, real giants grow. The record holder among tree fruits is considered to be kanuun, or a yellow fruit with miniature spines. Its weight reaches 34 kilograms - it is amazing that the thin branches can support this giant. In terms of taste, it resembles not bread, but melon or marshmallow. The whole kanun is sold, and skilled Thais skillfully cut it up right in front of the buyers, weighing the juicy pulp. Some people may experience an allergic reaction accompanied by a sore throat, but this will subside within a couple of hours. By the way, Thais sometimes call this plant jack fruit.

Prickly but tasty

Durian is an unusual yellow fruit with dark pimples, second in size after kanun. Many contrast its great taste with its unbearable smell, and only the bravest dare to try it. Insist that the sellers cut up the durian in front of you - the pulp, which has already been sitting for a while, is less sweet. Despite the pleasant taste, the smell of this fruit is simply unbearable, which is why it is forbidden to enter hotels and airplanes with it. It is not recommended to drink durian with alcohol, otherwise there is a risk of increased blood pressure.

The skin of the kiwano is covered with small horns. In terms of taste, it resembles cucumber, melon and banana. Kiwano is eaten fresh, and because of its amazing taste it can be combined with salt. Biologists are still arguing about whether this fruit should be classified as a fruit or a vegetable. Kiwano grows on vines mainly on the African continent, America and New Zealand. The seeds are soft, so they can be safely eaten along with the pulp. The fruit tastes good both ripe and unripe. Unripe fruits are paler, orange is an indicator of medium ripeness, and red is fully ripe. Some exotic yellow fruits are poisonous, so before eating, ask the seller how edible their peel and seeds are.

But Thai bananas are different!

In European countries, one variety of banana is known, which has an elongated shape and can be green or yellow in color. This delicacy is imported to Russia from Southeast Asia or Spain at a price of just over eight rubles per kilogram, including all taxes. In Moscow, the cost at different retail outlets may be different. The least you can pay for a kilogram of bananas is in the Auchan hypermarket - 21 rubles; in “Pyaterochka” and “Kopeyka” - from 30 to 40 rubles; and in the “My Store” network this exotic fruit can cost more than 60 rubles.

Thai delicacies are full of variety, and upon arrival in exotic countries, Russians forget about relaxation and begin to feast on juicy fruits. Several types of bananas are grown in Southeast Asia. The “nam va” variety looks three times smaller than the usual dimensions. It is surprising that the name of the fruit is given in Arabic by analogy with human limbs. According to many scientists, this yellow fruit was the first one that ancient people began to cultivate. The first mention of it can be found back in 600 BC. Baby bananas are shaped like an elongated egg. They are very sweet, have a honey taste and are much more expensive in Russia. Transporting bananas from exotic countries to Russia takes several hours, so in most cases they are picked green - they ripen on the way. If you manage to find ripe and unripe bananas in the store and you don’t know whether to buy yellow or green fruit, conduct an experiment and choose the second option. Store your purchase in the pantry for a few days. You will be surprised when you get a fully ripe banana.

Everyone has long been accustomed to the fact that fruits and vegetables should have a familiar aroma - juicy sour, sweet or bitter pulp that has nothing in common with other products. There are several exclusive plants, which, if you try, will change your understanding of the gifts of fruit-bearing trees. Anona tastes like condensed milk - it is a real paradise for diabetics and those with a sweet tooth. Under the outwardly unattractive skin, similar to reptile scales, lies white flesh with small black seeds. If in a crossword puzzle you come across the question “what yellow fruit (5 letters) tastes like condensed milk,” you will know that it is anon.

Cocona has the appearance of an apple and a persimmon. The fruits of this tree are considered fruits, but they taste like a mixture of tomato and lemon. The core of the cocoon is the same as that of a tomato, only yellow: small seeds are surrounded by jelly-like pulp.

Longan is a yellow fruit with a black seed inside, which is why the plant is called “dragon eye”. The fruit is similar in taste and shape to lychee and mafai, the pulp is very sweet and aromatic. The depths of longan contain vitamin C, iron, calcium and many acids beneficial to the human body.

What yellow fruit resembles a star?

Often the best restaurants offer desserts decorated with exotic plants. Their cost is much higher than an ordinary portion of ice cream or cheesecake, but visitors to the establishment get real pleasure from eating beautifully decorated dishes. Carambola, or “star fruit,” in its external shape resembles a cucumber with several sides, and when cut it looks like a five-pointed star.

The taste of carambola can be bland, sour or slightly sweet, so it is not eaten raw. If you were offered a dessert or main course decorated with this fruit, do not deny yourself and still try it, because the pulp is a source of vitamin C. Contained in carambola, it is contraindicated for people with problems with the kidneys and urinary system. In the store, this fruit can be bought at a price of 500 rubles per kilogram. Carambola grows in Brazil, Ghana, India, Thailand, the countries of Southeast Asia, the states of Florida and Hawaii and Sri Lanka. It is curious that this yellow fruit can also be found in the shade, unlike other tropical plants.

To decorate desserts, physalis is often used - a berry in a so-called “box”, whose external shape resembles a cranberry, only it has a golden color. The composition includes B vitamins and other beneficial substances that improve human health. Physalis helps in the fight against diseases of the endocrine and circulatory system. It improves digestion and strengthens the immune system, making it useful for people who have undergone surgery. Some varieties of this plant are inedible, so it is used most often for decorative purposes. In cooking, bright yellow fruits are often used for decoration. Photos of ready-made dishes using them can charm even the most demanding gourmet.

Quince jam - sweet, tasty, yellow!

In the Asian countries of the former Soviet Union there are not many fruits, vegetables and berries that can surprise a Russian. European residents are much more interested in feasting on oddly shaped fruits, such as carambola, kiwano or kanun. Exotic yellow fruits are often consumed raw, but due to their high cost they are rarely used in cooking, which cannot be said about quince. It tastes like a dry apple with an astringent effect, but it makes excellent jam.

To prepare, you will need a kilogram of quince and sugar, a glass of water, citric acid and vanillin to taste. The fruits must be washed, cut into several parts and the seeds removed. The pieces are placed in a pan and filled with water, after which they can begin to boil. When the fruits become soft, take them out and continue to boil the water, adding sugar to it. After this, you can put quince slices back into the broth and boil. The next day, continue preparing the jam until the fruits turn red - only then can you add vanilla sugar and citric acid. The finished jam is poured into sterilized jars and sealed for the winter.

Our family loves sweet peppers, so we plant them every year. Most of the varieties that I grow have been tested by me for more than one season; I cultivate them constantly. I also try to try something new every year. Pepper is a heat-loving plant and quite whimsical. Varietal and hybrid varieties of tasty and productive sweet peppers, which grow well for me, will be discussed further. I live in central Russia.

Home floriculture is not only a fascinating process, but also a very troublesome hobby. And, as a rule, the more experience a grower has, the healthier his plants look. What should those who do not have experience do, but want to have indoor plants at home - not elongated, stunted specimens, but beautiful and healthy ones that do not cause a feeling of guilt with their fading? For beginners and flower growers who do not have much experience, I will tell you about the main mistakes that are easy to avoid.

Lush cheesecakes in a frying pan with banana-apple confiture - another recipe for everyone’s favorite dish. To prevent cheesecakes from falling off after cooking, remember a few simple rules. Firstly, only fresh and dry cottage cheese, secondly, no baking powder or soda, thirdly, the thickness of the dough - you can sculpt from it, it is not tight, but pliable. A good dough with a small amount of flour can only be obtained from good cottage cheese, and here again see the “firstly” point.

It is no secret that many drugs from pharmacies have migrated to summer cottages. Their use, at first glance, seems so exotic that some summer residents are perceived with hostility. At the same time, potassium permanganate is a long-known antiseptic that is used in both medicine and veterinary medicine. In plant growing, a solution of potassium permanganate is used both as an antiseptic and as a fertilizer. In this article we will tell you how to properly use potassium permanganate in the garden.

Pork meat salad with mushrooms is a rural dish that can often be found on a holiday table in the village. This recipe is with champignons, but if you have the opportunity to use wild mushrooms, be sure to cook it this way, it will be even tastier. You don’t need to spend a lot of time preparing this salad - put the meat in a pan for 5 minutes and another 5 minutes for slicing. Everything else happens practically without the participation of the cook - the meat and mushrooms are boiled, cooled, and marinated.

Cucumbers grow well not only in a greenhouse or conservatory, but also in open ground. Typically, cucumbers are sown from mid-April to mid-May. Harvesting in this case is possible from mid-July to the end of summer. Cucumbers cannot tolerate frost. That's why we don't sow them too early. However, there is a way to bring their harvest closer and taste the juicy beauties from your garden at the beginning of summer or even in May. It is only necessary to take into account some of the features of this plant.

Polyscias is an excellent alternative to classic variegated shrubs and woody ones. The elegant round or feathery leaves of this plant create a strikingly festive curly crown, and its elegant silhouettes and rather modest character make it an excellent candidate for the role of the largest plant in the house. Larger leaves do not prevent it from successfully replacing Benjamin and Co. ficus. Moreover, polyscias offers much more variety.

Pumpkin cinnamon casserole is juicy and incredibly tasty, a little like pumpkin pie, but unlike pie, it is more tender and just melts in your mouth! This is the perfect sweet recipe for a family with children. As a rule, kids don’t really like pumpkin, but they never mind eating something sweet. Sweet pumpkin casserole is a delicious and healthy dessert, which, moreover, is very simple and quick to prepare. Try it! You'll like it!

A hedge is not only one of the most important elements of landscape design. It also performs various protective functions. If, for example, the garden borders a road, or there is a highway nearby, then a hedge is simply necessary. “Green walls” will protect the garden from dust, noise, wind and create a special comfort and microclimate. In this article, we will look at the optimal plants for creating a hedge that can reliably protect the area from dust.

Many crops require picking (and more than one) in the first weeks of development, while for others transplantation is “contraindicated.” To “please” both of them, you can use non-standard containers for seedlings. Another good reason to try them is saving money. In this article we will tell you how to do without the usual boxes, pots, cassettes and tablets. And let’s pay attention to non-traditional, but very effective and interesting containers for seedlings.

Healthy vegetable soup made from red cabbage with celery, red onion and beets - a vegetarian soup recipe that can also be prepared on fasting days. For those who decide to lose a few extra pounds, I would advise not to add potatoes, and slightly reduce the amount of olive oil (1 tablespoon is enough). The soup turns out to be very aromatic and thick, and during Lent you can serve a portion of the soup with lean bread - then it will be satisfying and healthy.

Surely everyone has already heard about the popular term “hygge”, which came to us from Denmark. This word cannot be translated into other languages ​​of the world. Because it means a lot of things at once: comfort, happiness, harmony, spiritual atmosphere... In this northern country, by the way, most of the time of the year there is cloudy weather and little sun. Summer is also short. And the level of happiness is one of the highest (the country regularly ranks first in the UN global rankings).

Meat balls in sauce with mashed potatoes - a simple second dish prepared based on Italian cuisine. The more common name for this dish is meatballs or meatballs, but the Italians (and not only them) call such small round cutlets meat balls. The cutlets are first fried until golden brown, and then stewed in a thick vegetable sauce - it turns out very tasty, simply delicious! Any minced meat is suitable for this recipe - chicken, beef, pork.

The countries of Southeast Asia are simply a paradise for lovers of tropical fruits. Dragon fruit, mangosteen, tomarillo, durian, snake fruit, and many other exotic names here cease to amaze and become the norm.

Surely in Russia, in large supermarkets, there are many of these fruits, only, firstly, the prices for them can differ by an order of magnitude, and secondly, in order for them to appear on the shelves in an attractive form, they are pretty stuffed with chemicals or They are sent unripe, which cannot but affect the taste and beneficial qualities.

But in Southeast Asia, in their homeland, many of these fruits cost pennies - for example, a ripe and juicy mango in season can be bought for 5 rubles, and a large (3 kg), sweet papaya for 30 rubles. As for the usual apples and pears, here, on the contrary, they are among the most expensive fruits. In addition, there are almost no berries here, with the exception of strawberries, which sometimes makes us happy.

We have been living in Bali for six months now, and every day we enjoy a variety of fruit flavors. There are several dozen tropical fruits here, and if you consider that each of them, as a rule, has several varieties, and the taste of each variety is unique and inimitable, then it becomes clear how good life is for fruit lovers here.

The same fruits that we tasted in Mexico, India, Sri Lanka, Malaysia and Indonesia often differ not only in taste, but also in name and shape. At the market or in the store, our eyes are always wide open, it’s difficult to choose a specific fruit, so we buy huge boxes that can hardly fit on a bike.

We deliberately do not write about prices, since they are different everywhere, depending on the country, seasonality, variety and ability to bargain. So, let's begin our acquaintance with tropical exotics.
Snake fruit, the Balinese call it salak

The fruits are round or pear-shaped, tapering to a wedge at the top, covered with a scaly brown skin reminiscent of snake skin, which is where the name of the fruit comes from.

The peel is thin and easy to remove; just cut it or tear it at the edge, and then remove it like a shell from an egg. The flesh is white or beige in color and consists mainly of three segments. If the fruit is not ripe, then due to the high tannin content it will make your mouth stick, this is how we first tried it in Malaysia in the spring - we didn’t like it, and we happily forgot about it.

Here in Bali, herring, as one of the most common fruits, quickly became familiar, we tried it again, and, one might say, we fell in love.

There are 2 varieties common in Bali. One, more elongated, consists of 3 identical segments, has a pleasant refreshing sweet taste, reminiscent of pineapple and banana with a slight nutty flavor. The second, more rounded, with two large segments and a third small one without a seed, tastes similar to gooseberries and pineapple. Both varieties are quite interesting; we buy different ones with equal success.

Salak contains tannin, which removes harmful substances from the body and has astringent, hemostatic and antidiarrheal properties.

In the north of Bali, in the forests, we somehow discovered wild herring. Unlike the garden fruit, its peel is prickly with small needles, no more than 1 mm long, and the fruits themselves are smaller in size. They taste sweet, but peeling them is not very pleasant because of the thorns, so we fed them to monkeys, for whom the thorns were not a hindrance and they coped with peeling as quickly as they do with bananas.
Tamarillo

Tamarillo fruits are egg-shaped, about 5 cm long. The shiny peel is hard and bitter, inedible, and the pulp has a sweet and sour, tomato-currant taste, almost without aroma. The color of the peel can be orange-red, yellow, or purple-red.

The color of the pulp is usually golden-pink, the seeds are thin and round, black, edible. The fruits resemble long-fruited tomatoes, which is why they called it the tomato tree. You can cut the tomarillo into 2 halves and simply squeeze the pulp into your mouth, or peel it with a knife, holding it by the tail - you will get a flower like this

Tamarillo contains a large amount of vitamins A, B6, C and E, as well as trace elements - iron, potassium, magnesium, phosphorus and calcium. The fruit will be useful for those who suffer from migraines.

We fell in love with this fruit because of its berry-currant taste - there are very few berries in Bali, mostly all are imported (with the exception of strawberries).

Tamarillo makes an excellent sauce when you add lemon juice, ginger and honey. The sauce is suitable for both spicy dishes and desserts.
Mango

Of the many tropical fruits, mango is still one of our favorites - it seems that you can eat as much of it as you like and never get tired of it. In Russia, we sometimes bought them in a store and the concept of different varieties did not exist for us - there are just mangoes and that’s it, imagine our surprise that, it turns out, there are several dozen types of them.

India harvests about 13.5 million tons of mangoes per year (just think about the number!) and is thus the main producer (the most famous variety is mangifera indica 'Alphonso'), followed by China in second place in terms of productivity (just over 4 million tons) , in third place is Thailand (2.5 million tons), Indonesia 2.1 million tons.

Ripe fruits of different varieties taste very different, most often they are sweet and have pleasant aromas of different shades from honey even to ginger

Arriving in India at the beginning of November, we were very surprised to find no mangoes on sale - it turned out that the season begins in April. We flew away at the end of March, and literally in the last week the first harvest appeared on sale - they were small red mangoes, very fragrant and sweet, we couldn’t tear ourselves away from them for several days.

We really liked the variety of mango varieties in Malaysia - from Thai light yellow ones, with beige flesh inside, to green thick-skinned ones, unripe in appearance, but with bright orange, sweet flesh.

But for real, we gorge ourselves on mangoes in Bali. In May and June the choice was not very large, but in August, September and, especially, October, the variety of varieties and prices never cease to delight us. Our favorite variety is Harumanis - green mangoes with orange, sweet, honey-like flesh.

Mangoes are high in vitamins and fructose, and low in acids. Vitamin A has a beneficial effect on the organs of vision, helps with night blindness and other eye diseases. Regular consumption of mango helps improve immunity and protects against colds. Green mango is also rich in vitamin C.

Mango fruits are often used in home medicine; for example, in India, mangoes are used to stop bleeding, strengthen the heart muscle, and also improve brain function.
Jackfruit

Everyone who sees jackfruit for the first time is very surprised, and there is something to be said for it - it is the largest fruit in the world that grows on a tree. The length of the fruit is 20-90 cm, the diameter is up to 20 cm, and the fruit weighs up to 35 kg (in the photo there is a mandarin duck next to it for comparison). The thick peel is covered with numerous cone-shaped spines. Young fruits are green, becoming green-yellow or brown-yellow when ripe.

If the fruit falls before it ripens, it is eaten as a vegetable; in India we have tried jackfruit curry many times. But we tried fresh for the first time in Sri Lanka at the end of April, when the season had just begun there.

You can find a ripe fruit from May to September; when tapped, it makes a hollow sound (an unripe fruit is deaf). Inside, the fruit is divided into large lobes that contain sweet yellow pulp consisting of juicy slippery fibers. Each lobe contains an oblong seed 2-4 cm long; one fruit can contain up to 500 seeds

The peel and seeds of the ripe fruit have an unpleasant putrid odor, while the pulp smells pleasant, there is something in common with banana and pineapple, but the taste is still specific, not for everyone, we liked it very much.

All parts of the plant, including the peel, contain sticky latex, so it is recommended to cut the fruit by lubricating your hands with sunflower oil or wearing rubber gloves. The fruit can be stored in the refrigerator for 1-2 months. In supermarkets and markets, jackfruit is sold mostly already cut, since whole fruits, firstly, are scary with their thorns, and secondly, not everyone is ready to overcome such a giant.

Due to its heaviness, jackfruit often falls from the tree and breaks. Thanks to its strong smell, it is easily found by animals, who spread seeds throughout the forest, which contributes to its active spread.

Jackfruit is highly nutritious and contains about 40% carbohydrates. In particular, for this reason, and also because of its low cost and universal availability, jackfruit in India is called “bread for the poor” or breadfruit. The seeds are also nutritious - they contain 38% carbohydrates and are roasted and eaten like chestnuts. They taste a little dry, but go well with salads.
Dragon fruit or dragon fruit, also known as pitaya or pitahaya

Belongs to the cactus family. Thanks to its interesting and unusual shape, as well as its bright pink color, the fruit cannot go unnoticed. The fruit has white or red (depending on the variety), creamy pulp and a delicate, slightly perceptible aroma. The pulp is eaten raw, the taste is sweet. It is convenient to eat by cutting it into 2 halves and scooping out the pulp with a spoon. Some may find dragon fruit bland and not very tasty, but if you taste it properly, you will certainly like the fruit (like, for example, Mozzarella cheese, which also does not have a strong taste).

The fruit grows on cacti and blooms only at night. The flowers are also edible and can be brewed into tea. The fruit is low in calories, helps with stomach pain and has a beneficial effect on the quality of vision.
Rambutan

The fruits are round or oval, 3-6 cm in size, grow in clusters of up to 30 pieces, sometimes they are sold directly on the branch. As they ripen, the fruits change color from green to yellow-orange, and then to red. If you want to get the most pleasure, choose fruits that are bright red in color. Juicy white fruits are covered with a dense peel, strewn with curved, stiff yellow-brown hairs, 1-2 cm long. The pulp is gelatinous, white, very aromatic and has a pleasant sweet and sour taste. Inside is an inedible oval seed, up to 1.5 cm long. The seeds are poisonous in their raw form, but if fried, they can be eaten.

The oil from the seeds is used in the production of soap and candles. Rambutans contain carbohydrates, proteins, calcium, phosphorus, iron, niacin and vitamin C.

The fruits are eaten mainly fresh, sometimes preserved with sugar. Moreover, in Malaysia these canned fruits are sold on every corner as a snack, and they are also made as cooling drinks.

We first met rambutans in their homeland - Malaysia. Rambutan is translated from Malay as “hairy”.

Fruits are very light in weight, so 1 kilogram can contain several dozen of them. By the way, after bananas, which we are pretty hooked on in India (not only because of taste, but also for reasons of sanitary safety), this is the No. 2 fruit that you can easily and safely eat when traveling. You can buy a bunch of rambutans at the market or on the side of the road and eat them right away, which you cannot do with papaya or mango, not to mention fruits that are eaten with the peel.

You just need to tear the peel in the middle and remove the top half (the hairs are not prickly at all), then put the pulp in your mouth and stay in your hand with the second half of the peel - you don’t even need to wash your hands.

In Malaysia we arrived just in time for rambutan season (May) and the cost for 1 kg was the same as for 1 kg of mangoes (about $1), but in Bali, they turned out to be 3 times more expensive, although in October they had already dropped to $1.5 .
Mangostin, also known as mangosteen, mangosteen, garcinia, mangkut

The fruit is round, 4-8 cm in diameter, covered with a thick (1 cm) burgundy-purple inedible peel, under which there are 5-8 segments of white, very juicy pulp, with large seeds inside each segment. We became acquainted with mangosteens in Sri Lanka - when we saw them for the first time, we thought that there was some kind of strange persimmon here.

We were not going to buy them, but the seller stopped us at the last moment, showing a clever trick, opening this fruit in a second. Seeing the juicy pulp, we could not resist the desire and tried it, and then of course we bought it. The taste of the fruit is very pleasant, creamy-sweet and slightly tart.

In hot weather, this is an excellent fruit to quench your thirst.
Melody (melodi), also known as pepino, melon pear or sweet cucumber

The fruits are varied, differing in size, shape, color and taste. Some have an exotic color - bright yellow, others purple, which reminds them of eggplants. The pulp of a ripe fruit is light yellow or completely colorless. Melody tastes like a mixture of pear and cucumber with a melon aroma. It can be added to sweet desserts and salads (depending on the variety). Here in Bali, we love adding it to salads - the fruit costs about the same as cucumbers, and the taste is more delicate and interesting.

By the way, the shades of taste are different – ​​from sweet and sour to sweet. The melody itself is very juicy, it consists of 92% water, so it is great for quenching thirst. Vitamin C gives the fruit its sourness; the fruit is also rich in iron, keratin and a large amount of vitamins A, B1, B2 and PP.
Longan or dragon's eye

The first name comes from the name of the Vietnamese province of Long An. And the second is the structure of the fruit - if you break the “berry” in half, a black seed appears, which, against the background of transparent beige pulp, resembles an eye. Longan grows in clusters on evergreen trees, the height of which can reach twenty meters. Over 200 kg of fruit are harvested from each tree over the summer.

Externally, the fruits look like nuts and are easy to peel. The color of the inedible outer shell of the fruit is mottled yellowish. Lognan tends to ripen after being removed from the tree. Under the skin hides transparent juicy pulp - sweet and very aromatic with a musky aftertaste. Under the pulp there is one large bone.

Longan is quite rich in vitamins, it contains a lot of vitamin C, B1, B2 and B3, as well as micro- and macroelements such as phosphorus, magnesium, potassium, calcium, copper, iron, zinc, manganese and, in addition, many bioacids that are beneficial for skin. With such richness, the fruit is low in calories. Longan can be eaten fresh, or as a snack with hot and spicy dishes; a drink from it perfectly quenches thirst and improves appetite

We tried the fruit for the first time in Bali - one day, while walking through the market with our Balinese friend Budi, we asked him about his favorite fruit and he, without hesitation, pointed to this rather inconspicuous fruit. Be from Java, and longan is very popular there.

The first time we didn't really like it; the aroma was not as pronounced as we expected. We decided that we simply hadn’t tried it, and a couple of days later we bought it again - this time the longan turned out to be very tasty and juicy.

Compared to other exotic, more appetizing-looking fruits, it certainly loses outwardly, but the palette of useful components included in it and the refreshing taste push us to buy it again and again.

Longan is used in Chinese traditional medicine as a tonic for weakness, fatigue, tachycardia, dizziness and impaired vision. The pulp of the fruit is also used to treat gastrointestinal disorders, reduce body temperature during fever, calm down causeless anxiety, normalize sleep and improve memory and concentration.
Kepundung or Asian gooseberry

In appearance it is very similar to Longan, but the taste is completely different. The peel is dense, but easy to peel. The fruits inside are white and pink, have a viscous jelly structure, there is a seed that is difficult to separate from the pulp - this is one of the reasons why kepundung is easier to use for making syrups and sauces, rather than eating fresh. The fruit tastes very pleasant, sweet and sour, refreshing with a light delicate aroma. Kepundung is a well-known source of vitamin C in Asia, making it useful for treating throat and respiratory problems.

The fruit is considered sacred among Indian and Tibetan healers, who use the dried fruit to treat a wide range of problems such as indigestion, fever, liver problems and anemia. Kepundung is good for the prevention and treatment of stress, fever, arthritis.
Tamarind (tamarind) or Indian date, also known as asam, asem, sampalok

In general, this is a plant of the legume family, but it is sold in the fruit department, and because of its sweet taste, many actually consider it a fruit. Under the shell lies a fruit - a brown pod-shaped bean, similar, sorry, to “turd”, consisting of soft pulp and many dense seeds.

The pulp can be eaten fresh, as fruit or as a sweet for tea. It is also widely used as a spice in both Asian and Latin American cuisines.

The pulp of green fruits is sour and is used in preparing savory dishes, but ripe fruits are sweeter, with a fruity taste, they are used to prepare desserts, drinks, and snacks.

In Latin America, especially in Mexico, this fruit is very popular and is used in all sorts of ways. It was in Mexico that we first became acquainted with its taste - we tried Tamarindo candies - hard candies with seeds, with a characteristic aroma and taste.

We didn’t like the sweets, but here in Bali we bought fresh tamarind, not even suspecting that we had already tried it before - this time we liked it.

Due to their healing properties, the pulp, leaves and bark are used in medicine. In the Philippines, the leaves are traditionally used to make herbal tea to relieve fever from malaria. And in India, in Ayurveda - for the treatment of diseases of the digestive tract. Tamarind contains a large amount of vitamin C, as well as vitamins A and E. Protects against colds and heart diseases.

The tamarind is the official tree of Santa Clara in Cuba and is featured on the city coat of arms.
Papaya

Sweet juicy papaya pieces melt in your mouth. The fruit is extremely nutritious, and the most interesting thing is that papaya does not become boring at all; we happily ate it very often in India and Sri Lanka, and in Bali it has been our traditional breakfast dish for the sixth month. In India and Bali, papaya is very sweet, we especially like the California variety, but in Thailand, as our friends say, it is more watery. In Mexico, we liked it only in combination with yogurt or honey - there it is more common to eat it slightly unripe and even with salt and chili pepper.

Papaya is a valuable source of beta-carotene; a third of a medium-sized fruit satisfies the daily requirement of an adult for vitamin C, and also provides the necessary amount of calcium and iron.

Papaya fruits, not only in appearance, but also in chemical composition, are close to melon; they contain glucose and fructose, organic acids, proteins, fiber, vitamins and minerals, so papaya is sometimes called the “melon tree.”

They say that when baked over a fire, papaya fruits smell like fresh bread, which gave this plant another interesting name - “breadfruit”.

Green papaya has contraceptive and abortifacient properties - Asian women wishing to terminate their pregnancies ate large quantities of the unripe fruit.

In tropical countries, papaya juice is used for diseases of the spine, as it contains an enzyme that regenerates the connective tissue of the intervertebral discs. Perhaps it is precisely because of the frequent consumption of papaya that Asians are less susceptible to diseases of the musculoskeletal system, even despite the tradition of carrying heavy weights on their heads.
Coconut (coconut, coconut)

Although they are often called "coconuts", they are not actually nuts, but drupes - stone fruits (like peaches). The weight of a coconut is 1.5-2.5 kg, its outer shell is green, brown or yellow, depending on the variety, riddled with fibers, and the inner, hard shell is the same “shell” that many are accustomed to seeing on store shelves. The liquid in a young coconut (coconut water) is clear and tasty; these are the kind of coconuts that are bought as a drink. Gradually, with the appearance of droplets of oil secreted by the bark inside, the liquid turns into a milky emulsion, then thickens and hardens, congealing on the walls of the shell.

In Mexico, we mostly bought already hard, sliced ​​coconuts. When eaten with chocolate, they are very reminiscent of Bounty bars.

But coconut water was first tried in India. There, young coconuts are sold on every corner, and they are very cheap ($0.3 versus $1-1.5 in Bali). They are not sold in fruit trays, but often simply from a cart. Sometimes, right under the tree on the ground, there is a mountain of fresh coconuts and cracked knuckles. The sellers deftly, in 2-3 steps, cut off the top and insert the straw - the drink is ready

A young coconut contains approximately 2 cups of "coconut milk". After the natural container is empty, you can ask to split it into 2 parts and, with a spoon, made right there by the seller from one cut along the outer layer, scrape out the pulp - a translucent jelly liquid.

In Bali, there are plenty of different varieties of both young and hard coconuts, and the latter are sold already shelled, which is very convenient.

The Philippines ranks first in the world in coconut production, with about 20,000 thousand tons of fruit per year. Indonesia and India are in 2nd and 3rd places, respectively.

Coconut is a strong aphrodisiac; it normalizes the functioning of the reproductive system. Milk and coconut pulp restore strength well and improve vision.

Coconut oil is generally a universal product; it is used in cooking, for medical and cosmetic purposes.

Strengthens and nourishes hair, and also moisturizes and softens the skin, smoothing out wrinkles; improves the functioning of the digestive system and liver; normalize thyroid function; relaxes muscles and helps with joint problems; increases immunity and resistance to various infections, reduces the adaptability of bacteria to antibiotics.

The pulp normalizes cholesterol levels in the blood; helps with colds, diarrhea, and gallbladder diseases; has antimicrobial, antiviral wound healing effects; reduces the risk of atherosclerosis and other diseases of the cardiovascular system, as well as cancer and degenerative processes. Hard coconuts contain B vitamins and vitamins C and E, as well as various mineral salts.

In general, not a fruit, but a whole natural pharmacy.
Pineapple (ananas, pineaple)

The largest pineapple plantations are concentrated in the Hawaiian Islands, accounting for about 30% of world production. Did you know that pineapples grow on bushes, not on trees? We were in Sri Lanka for the first time to see them grow, and we were very surprised. Pineapple, along with bananas, is one of the most popular fruits in Asia, we find them in every country - different varieties and sizes. We ate the most delicious pineapples in Sri Lanka - bright, sweet and juicy, with a rich aroma, just a heavenly pleasure. Our friends even brought these pineapples from Sri Lanka home to Russia as souvenirs.

And in India we liked the way of cleaning pineapples on the beaches. In the states of Kerala and Goa, saleswomen carry fruits for sale in large basins on their heads, including pineapples. They are turned upside down, the skin is deftly peeled with a knife, and literally a minute later they are handed over like an ice cream cone.

Pineapple is low in calories, and its high content of potassium salts helps to get rid of excess fluid and even several kilograms of weight. Pineapple dessert improves the digestion of fatty foods and improves metabolism. Thanks to a complex of biologically active substances, pineapple stimulates digestion and reduces blood viscosity.

Pineapple contains vitamins A, B and C, as well as numerous microelements, including bromelain, which improves the body's absorption of protein substances.
Passion fruit (marakujya), also known as edible passionflower, or edible passionflower, or purple granadilla

We tried this passion fruit for the first time in Bali, and I must say that the first time it didn’t make much of an impression on us, but the second time we tried it – passion fruit is indeed very tasty and unusual. The color of the fruit, depending on the variety, varies from light yellow to dark burgundy; the jelly-like pulp can be transparent, beige, or greenish. The flavors are also quite different - from sweet and sour to very sweet. We have not yet become addicted to a specific variety, we are trying different ones. Simply cut the fruit in half, after which the aromatic, sweet pulp can be eaten with a spoon. Passion fruit seeds are also edible and are used to decorate cakes and other confectionery products.

Sweet and sour passion fruit juice is valued in cooking, and since it also has good tonic properties, it is used in pharmaceuticals and cosmetology.

The fruit is very effective in relieving headaches, muscle tension and insomnia.
Guava (guava) or guava

The fruit is usually round, oval or pear-shaped, with a pleasant musky odor. The color of the fruit is very different - yellowish-white, bright yellow, reddish, greenish-white or completely green, the skin is always very thin. The fruits vary in size - from very small to large, depending on the variety. The pulp is white, yellow, pink or bright red, filled with hard seeds. The number of seeds ranges from 112 to 535 (and some fruits contain no seeds at all). Guava produces one main harvest, up to 100 kg per tree - and 2-4 additional, much smaller ones. The best mature trees yield 200-250 kg. in a year.

The first time we tried guava was in India, where they prefer to eat it unripe and green. It is cut in half and sprinkled with pepper (we refrained from this addition). The taste is unusual, we liked it, but our stomachs didn’t really like the unripe fruit. In Bali we tried a different variety of guava, and this time we ate ripe fruit. These fruits are similar in size and color to Asian lemons, and the pale pink, tender pulp tastes like strawberries.

Guava is a storehouse of health; it is the only fruit that contains 16 vitamins, minerals, salts and trace elements. Interesting fact: guava contains 5-10 times more vitamin C than orange.

Guava fruits are widely used not only in food (jelly, jams, sauces, marmalade, juices), but also in the production of alcoholic beverages.

Guava juice has a psychostimulating effect; in ancient times it was added to the drinks of warriors and hunters to give them vigor and strength, and Cuban women fed their lovers with these fruits; they contain aphrodisiacs - substances that strengthen “male strength” and increase sexual desire.

Guava is also used as an air freshener - if the cut fruits are brought into a smoky room, the smell of tobacco will disappear after 10 minutes.
Yellow watermelon

In appearance, this is an ordinary striped watermelon, only inside it is an unusual, bright yellow color. This watermelon was born as a result of crossing a wild watermelon (which is yellow) with a regular one. In addition to the unusual color, this watermelon contains very few seeds compared to red ones - sometimes we come across no seeds at all.

The first time we tried yellow watermelon was in Malaysia and it was not very sweet, but in Bali we buy them often and always come across sweet ones. Once we bought both red and yellow to compare tastes, but the red one turned out to be less sweet, it even seemed watery, although if you eat it separately from the yellow one, it is quite aromatic and sweet

Despite the fact that it is a hybrid, yellow watermelon, like regular watermelon, contains many vitamins and perfectly helps regulate the excretory system.
Sapodilla (sapodilla) aka savo, aka chiku, aka ahra

A brown-green fruit, egg-shaped, up to 5 cm in size. Smaller fruits look like small potatoes, and larger ones look like kiwi. The peel is soft and easy to peel with a knife. The pulp is yellow-brown, juicy, very sweet with a caramel-date taste, sometimes even cloyingly sweet if the fruit is ripe.

It is better to choose soft fruits, even if they are a little “shrunken”, they will definitely be sweeter. We first tried this fruit in India and it immediately became our second favorite (after bananas). In India it is called "chiku", so we are more used to this name. In Bali it is known as "savo", or "Balinese kiwi". The fruit is eaten both raw and cooked - in the form of jams and salads, also stewed with lime juice and ginger, put in pies and even made into wine based on it.

Chiku is rich in plant proteins, carbohydrates, iron, potassium and calcium, as well as vitamins A and C. The beneficial properties of chiku are used by cosmetics manufacturers - the fruit has antiseptic and regenerating properties.
Durian

In Southeast Asian countries, durian is considered the king of fruits. It is ovoid or round in shape, about 15-30 cm in diameter, weighing from 1 to 8 kg. Durian is completely covered with pyramidal hard thorns and is somewhat similar to Jack fruit; many tourists, due to inexperience, even confuse them.

The fruit is a five-leaf capsule, each of the 5 chambers of the fruit contains one pale yellow seed with pulp, having the consistency of pudding and an incomparably “delicious” aroma. The smell of ripe fruit is really peculiar, very corrosive, sweetish-putrid. The raw pulp of ripe durian fruits is considered a delicacy; the fruits are eaten with hands, breaking them at the seams and removing the pulp with seeds from the chamber.

Its taste is reminiscent of sweet almond cream with the addition of cream cheese, onion gravy, cherry syrup and other difficult-to-combine ingredients.

Durian, if it is not overripe, smells only when cut, and the smell appears only half an hour after the fruit has been cut. The smell of durian is sometimes described as a mixture of rotten onions, cheese and turpentine.

Because of this, in many countries in Southeast Asia it is prohibited to bring durian into public places and transport; in many hotels in countries where durian grows, there is even a poster with a crossed out image of the fruit hanging, especially we saw many such posters in Singapore, there is even a fine for it's supposed to.

Durian contains a rich set of minerals - potassium, calcium, magnesium and zinc; these are vital elements for the functioning of the cardiovascular, nervous, immune and other body systems. A decoction of durian leaves and roots is used as an antipyretic, and the pulp as an anthelmintic.

It is eaten fresh, added to confectionery, as a filling in chocolates, ice cream, drinks, fried as a side dish, or mixed with rice.

We first decided to get acquainted with the taste of durian in Malaysia by trying ice cream with this flavor. We didn't like it at all, although it hardly had anything in common with the taste of real fruit - it contained soy milk and a dozen flavorings, stabilizers, etc.

We have never met anyone who is indifferent to this fruit - we either love it dearly or are disgusted. Previously, we avoided even talking about trying durian, but recently we finally decided to do this feat. Our verdict - durian has a very rich taste with many shades, we really liked it, so we will definitely buy it in the future.
Carambola or star fruit

There are mainly 2 types: sour, usually green, and sweet, yellow. The fruit of both varieties is very juicy and slightly herbaceous. Sour varieties have a pronounced tonic effect; we tried them for the first time in Bali; these varieties are ideal for preparing salads.

We became acquainted with sweet varieties a long time ago, while traveling around Europe, and especially fell in love with them in the Canary Islands. The juicy pulp most resembles a harmonious combination of gooseberries, apples and cucumbers. Sweet varieties are very tasty raw, they can also be added to fruit smoothies, or used as an edible decoration for ice cream and cakes - when cutting the fruit you get cute stars.

Thanks to its juiciness, carambola is ideal for quenching thirst. The mineral and vitamin complex of the fruit is represented by calcium, phosphorus, iron, sodium, potassium, beta-carotene and vitamins B1, B2, B5, and C. The aroma of carambola is significantly enhanced if it is lightly boiled in syrup until soft.
Asian lemons

Of course, lemons are everywhere, and it’s a stretch to classify them as tropical fruits, but we decided to write about them anyway, because in appearance they are very different from the usual ones. Asian lemons are small, round, yellow-green or green, which makes them resemble the lime with which tourists often confuse them.

By the way, lemon very well changes or transforms the taste of familiar fruits. Try, for example, sprinkling lemon juice on papaya and you will get an unusual taste; papaya will seem even sweeter.

We also often use lemons to make lemon-ginger-honey tea. Lemon contains so much vitamin C that even when lemon juice is briefly heated to 100°C, the vitamin C content almost does not decrease, which allows you to add it to tea without losing its beneficial properties (the main thing is not to boil it).

Lemon juice is a preventative against heart attacks, strokes, and can also kill several dozen viruses.
Chompu, jambolan, iambozaili or Malay apple, also called wax apple, rose apple, mountain apple or water apple

The fruits are oblong, bell-shaped. Although the fruit is called an apple, in appearance it more closely resembles a small pear 4-8 cm long. The fruit has a pink-red or dark red, sometimes red-green waxy skin, inside there is white juicy crispy pulp and 1 or 2 inedible brown seeds, although there are fruits and without seed. The ripe fruit has a pleasant, sweet aroma, and the fruit itself is good for quenching thirst. We first tried it in Bali - we bought it several times, and each time the tastes are different, from very sweet to tasteless watery, apparently we have not yet learned to determine the ripeness of the fruit.

Ripe wax apple fruits are edible not only fresh, but also stewed with cloves and other spices, in cream. Unripe fruits are suitable for making preserves, jams and marinades. White and red wine are also made from these fruits.

Malay apple contains bioactive substances that reduce blood sugar levels, so it is very useful for diabetics. It is also actively used in folk medicine in many tropical countries. For example, a decoction of the tree bark is used for intestinal disorders, a decoction of the root is used as a diuretic, and the juice from the leaves is used as a facial lotion or taken in a bath. The fruit has an antimicrobial effect and is used to regulate blood pressure and treat colds.
Sirsak, guanabana, annona prickly or soursop

The fruits are heart-shaped or oval, irregular in shape, 15-20 cm in length and weighing up to 3 kg. The peel is thin and hard, has small fleshy spines arranged in a mesh pattern, the color is dark green, sometimes with black spots, the ripe fruit turns slightly yellow. The pulp is juicy, fibrous, light cream, similar to custard, divided into segments, has an aromatic unique smell reminiscent of pineapple, the taste is sweet with a slight sourness, nutmeg.

The fruit is eaten both fresh and used to make drinks, desserts, fruit salads and ice cream. The fruits are collected unripe and hard, because if they are allowed to ripen on the tree, they fall and are damaged. At room temperature they ripen and become soft. In Indonesia, unripe fruits are used as vegetables.

We eat it fresh; we tried it for the first time in the Canary Islands, but we didn’t appreciate the taste then and didn’t buy it for a long time. And just recently, when we wanted something exotic and bought sirsak, I liked the taste. We simply cut it in half, similar to pitaya, and eat the pulp with spoons, but you can cut it into cubes and eat it with a fork, whichever is more convenient for you.

Sirsak contains important minerals - calcium, magnesium, phosphorus, iron, as well as vitamin C and B vitamins. The fruit is good for intestinal microflora, improves liver function, normalizes stomach acidity, removes uric acid from the body, so it is recommended for people suffering from such diseases such as rheumatism, arthritis and gout. In folk medicine, the bark and leaves are used as an antispasmodic and sedative; they are used for insomnia, cough, flu, asthenia, asthma and hypertension.
Bananas

This is definitely one of the most popular fruits on the planet. It’s hard to believe when looking at a pile of identical bananas in Lenta or Auchan, but there are more than 40 different types all over the world. We saw the most varieties on sale at the same time in India (about a dozen). They sell bananas of different colors, shapes and sizes from very small ones, the size of a little finger, to giant ones up to 30 cm, and of course, each of them has its own unique taste.

In India, bananas were our number one fruit. Firstly, they are incredibly tasty, we liked the yellow, finger and red ones the most, they are very sweet. Secondly, because of their ease of cleaning and safety in unsanitary conditions. Thirdly, they are very cheap - $0.3-0.5 for a large bunch, weighing 1.5 kg.

By the way, red bananas are practically not exported because they are very soft and delicate and can be easily damaged during transportation.

Ecuadorian bananas, which everyone is accustomed to in Russia, cannot be compared with Asian varieties in terms of sweetness and aroma.

Bananas are conventionally divided into two main groups: dessert bananas, which are consumed raw or dried, and platano, which require heat treatment.

The pulp of dessert varieties is very sweet in taste, contains a large amount of sugars, carbohydrates and a small amount of proteins and fats, so they are often used in sports nutrition.

Platano is a fruit with green or red skin, with starchy, hard, often unsweetened pulp; it is fried, boiled or steamed before consumption. Most often in markets and cafes they are sold as a snack - banana chips or dessert "bananas in batter."

Bananas contain more vitamin B6 than other fruits; it is this vitamin that is responsible for a good mood, and due to its high phosphorus content, bananas are called a fruit for intelligence.

By weight, the banana harvest ranks second in the world, ahead of grapes (third place) and behind oranges (first place). India grows the largest number of bananas in the world.

Dried bananas – “banana figs” – can be stored for quite a long time. In addition to fruits, young shoots of plants can be eaten; for example, in India they are used to prepare curry. In Bali, we tried to make our own curry from young shoots, but apparently we didn’t take something into account - it turned out to taste very bitter.

By the way, you can buy bananas unripe and they will ripen at home, but you should not store them in the refrigerator, where they quickly turn black.

Banana leaves serve as decorative elements in ceremonies of Buddhist and Hindu cultures. They are also used as plates for traditional South Asian food in India and Sri Lanka.

In Kerala we ate from such a leaf many times; Indians believe that the leaf on which dinner is served gives the food a distinctive taste.

Fun fact: the world record for eating bananas is 81 bananas per hour!

The world's largest collection of bananas, including more than 470 varieties and about 100 species, is located in Honduras.
Cocoa

Now we are not talking about dried cocoa beans, but about the plant itself and its fruits. We first encountered it in Bali, and can sometimes be found in fruit stands or coffee plantations.

The ripe fruit is bright yellow, large, 15-20 cm, shaped like a lemon, equipped with longitudinal grooves, inside there are many large seeds, arranged in several rows and surrounded by white juicy pulp, which you can enjoy. We wrote more about the cultivation, drying and production of cocoa butter and cocoa powder, which are subsequently used to make chocolate, in the article “Chocolate trees or how cocoa is grown in Bali.”
Conclusion

In this article, we told you only about those fruits that we ourselves managed to become quite familiar with and taste thoroughly. There are still so many interesting fruits in Asia that we are just looking at or have tried once, but have not yet understood the taste, that the fruit topic is not yet closed

What fruits do you like? Or maybe you have tried some interesting exotic fruit that we haven’t written about? Share this in the comments, we’ll be happy to read it!
: vespig.wordpress.com

Fruits of Thailand

1.Mangosteen
A round fruit, similar to a small eggplant with a very thick skin. Underneath there are white segments resembling
garlic. The fruit has a characteristic delicate sweet and sour taste. Mangosteen is rich in calcium, phosphorus and vitamins B and C.

2.Durian
The large fruit, weighing up to 5 kg, is covered with a dense peel and studded with large spines. The pulp is very tender, the consistency resembles a thick cream with a nutty-cheese taste. The ripe fruit has a pungent putrid odor, so durian is prohibited from being brought into enclosed spaces. The smell is less intense or completely elusive if the fruit has just been peeled. In Asia, durian is highly valued; it is considered the “king of fruits” and is credited with miraculous properties.

3.Rambutan
The rambutan fruit is round or oval, the size of a ping pong ball or a chicken egg. The red skin is densely covered with stiff hairs. Rambutan pulp is a white gelatinous mass with a sweetish taste.
The fruit is rich in calcium, phosphorus, iron and vitamin C.

4.Tamarin
A curved fruit, similar to a bean, 10-15 cm long. It has a sour-sweet, sometimes tart taste. Tamarind
used as an effective but mild laxative.

5.Longan
Externally, the fruit looks like a nut and is easy to peel. Under the skin there is a transparent juicy pulp that has a sweet taste.
The fruit has one large seed. Eating this fruit has a beneficial effect on the skin, it contains a lot of phosphorus,
calcium and amino acids.

Difference between Longan and Lancon

6.Eye of the Dragon
The homeland of this fruit is South America, and it itself is the fruit of a cactus. Dragon fruit pulp comes in white and burgundy colors with many black seeds. Its taste is barely perceptible, not expressed, sweetish-sour. It is best to consume dragon's eye chilled, as it perfectly quenches thirst. The fruit stimulates blood circulation and is useful for diseases of the cardiovascular system and thyroid gland.

7.Pomelo

Pomelo is the largest fruit of the citrus family. May weigh more than 1 kg. The color of the pulp is from red to yellowish. The taste is reminiscent of grapefruit, but more delicate and without pronounced bitterness. Is a source of vitamin C.

8.Mango
Depending on the degree of ripening and variety, mangoes come in yellow, red and green colors. Mango has a bright, characteristic sweet, occasionally sweet and sour taste. The aroma of mango is extremely expressive and pleasant. The unripe fruit is an indispensable component of many Thai salads. The fruit has a good effect on the cardiovascular system and is beneficial for the digestive process.

9.Papaya
The fruit is fleshy, oblong, and resembles a zucchini in shape. The peel of the ripe fruit is orange-yellow in color. The ripe fruit is used for dessert, and the famous Thai salad “Som Tam” is made from green papaya - a classic dish of Thailand. Papaya contains a lot of iron, vitamins A, B, C and D. The fruit is valued for its ability to improve the digestion process: it normalizes stomach acidity and relieves pain during exacerbation of stomach diseases.

10.Noina
The noina fruit is pale green in color, with a bumpy skin, similar to a cone. The ripe fruit is soft and has a pleasant aroma. The pulp is white with black seeds and has a very sweet and slightly astringent creamy taste. It is customary to eat Noina with a spoon, breaking it into two halves. The fruit is rich in amino acids.

11.Sapodilla
Another variant of the name is sapodila. It looks very similar to kiwi, only less “hairy” and dark brown in color. The taste is sickly sweet, milky caramel. The fruit is often used for serving dishes because of its beautiful brownish tint of pulp; various drinks, desserts, and sauces are prepared from it. Season – from October to December. Increases blood pressure.

12.Guava
The fruit looks like a large, lumpy green apple. Season – all year round. This fruit is cut into slices, cutting out the soft seeds in the middle, and eaten like a green mango, sprinkled with a mixture of spices and sugar, or simply without seasoning. Ripe fruits should be consumed with the peel to improve digestion and stimulate the heart.

13.Carambola
The fruits are yellow or green, similar in size and shape to bell peppers, but when viewed from above or below, they are shaped like a star. Ripe fruits are very juicy, have a pleasant floral taste, and are not very sweet. No need to peel, just cut into pieces (“stars”). Season – from October to December. Contains a lot of vitamin C.

14.Bail
Very widespread in the countries of Southeast Asia. Bail fruits are not so easy to find in fruit markets in their entirety. And even if you meet him, you yourself will not be able to cope with him. The fact is that its peel is hard as a stone, and it is impossible to get to the pulp without a hammer or hatchet. The fruits are round or pear-shaped with a diameter of up to 20 centimeters. The ripe fruit is yellow. Inside there is pulp and several seeds covered with hairs. The pulp is yellow, fragrant, not too sweet and slightly astringent. If you are unable to try the fruit fresh (which, in general, you shouldn’t worry about), you can buy tea from the fruits of Bail, called Matum. It is a fruit cut into circles and dried. It is believed to be very effective in the treatment of colds, bronchial and asthmatic diseases.

15.Avocado
Avocado is also called American persea and alligator pear. Covered with tasteless and inedible peel. Inside there is dense pear-like flesh and one large seed. The pulp tastes like an unripe pear or pumpkin and is nothing special. Avocados are more often used for cooking than for eating raw. But dishes prepared with avocado can greatly diversify the holiday table.

16.Jackfruit
Jackfruit fruits are the largest fruits growing on trees, weighing up to 34 kg. Inside the fruit there are several large sweet yellow segments of edible pulp. The pulp has a sickly sweet taste, reminiscent of melon and marshmallow. It is very nutritious: it contains about 40% carbohydrates (starch) - more than in bread. Season: January to August.

17.Noni
This fruit is also known as big moringa, Indian mulberry, healthy tree, cheese fruit. The noni fruit resembles the shape and size of a large potato. Noni cannot be called very tasty and aromatic; ripe fruits have an unpleasant odor (reminiscent of the smell of moldy cheese) and a bitter taste, but are considered very healthy. In some regions, noni is a staple food for poor people. It is usually consumed with salt. Noni juice is also popular. Noni bears fruit all year round.

18.passion fruit
This exotic fruit is also called the passion fruit because it is credited with having strong aphrodisiac properties. Passion fruits have a smooth, slightly elongated, rounded shape and reach 8 centimeters in diameter. Ripe fruits have a very bright juicy color and are yellow, purple, pink or red. The yellow fruits are less sweet than others. The pulp also comes in different colors. Under the inedible peel there is a jelly-like sweet and sour pulp with seeds. When eating, it is most convenient to cut the fruit in half and eat the pulp with a spoon. The seeds in the pulp are also edible, but they cause drowsiness, so it is better not to overuse them. Passion fruit juice has a calming effect and causes drowsiness. The most ripe and delicious fruits are those whose peel is not perfectly smooth, but is covered with “wrinkles” or small “dents” (these are the ripest fruits). The ripening season is from May to August.

19.Buddha's hand
This is a type of citron. It is also called Buddha fingers and finger citron. This is not a fruit that you will enjoy the taste of. Undoubtedly, the fruit is very interesting and healthy, and when you see it, you will most likely have a desire to try it. But don't rush. The fruit consists almost entirely of peel (the pulp is inedible), which is similar to lemon peel in taste (sour-bitter taste) and violet in smell. The shape of the fruit is very interesting and looks like a palm with a large number of fingers, reaching a length of 40 centimeters. You can buy it only to bring it home with you as a souvenir, and at home to prepare various dishes with citrus flavor (compote, jelly, candied fruits) from it.

20.Sala (salak, rakum, snake fruit)
Oblong or round fruits of small size (about 5 cm in length) are red or brown, covered with dense small spines. A fruit with a very unusual, bright sweet and sour taste. To some it resembles a persimmon, to others a pear. You should be careful when peeling the fruit: the spines are very dense and dig into the skin. It's better to use a knife. Season: April to June.

21.Lychee
The round fruit is red, up to 4 cm in diameter. A wonderful, very tasty fruit. It has one bone in the middle. Very juicy, sweet, sometimes with sourness. The peel is easily separated from the white-transparent pulp. Unfortunately, fresh lychees cannot be consumed all year round: the lychee harvest season begins in May and lasts until the end of July. The rest of the year it is almost impossible to find. During the off-season in Asia, you can buy canned lychee in jars or plastic bags in its own juice or coconut milk. Lychee contains a lot of proteins, pectin substances, potassium, magnesium and vitamin C. A very high content of nicotinic acid - vitamin PP, which actively prevents the development of atherosclerosis.

22.Kiwano
Also known as horned melon, African cucumber, Antillean cucumber, horned cucumber, anguria. Kiwano
It really looks like a big cucumber when cut. Although whether it is a fruit is still a question. The fact is that Kiwano fruits are growing
on a liana. It is cultivated mainly in Africa, New Zealand, and the American continent. Kiwano fruit
oblong, up to 12 centimeters in length. The color is yellow, orange and red depending on the degree
maturation. Under the thick skin, the flesh is green and tastes somewhat reminiscent of cucumber, banana and melon. The fruit is not
It is cleaned and cut into pieces or in half (like a regular melon), and then the pulp is eaten. Also used with
salt.

23.A pineapple
The most common varieties in Thailand: Nanglai - a small round fruit with a yellow-green peel and yellow juicy
pulp; Phuket - a fruit with a yellow-orange peel and dark yellow sweet and crispy pulp; phulae - small
round fruit, the smallest of all types, with a yellow-brown skin and light yellow aromatic pulp; Sri Racha
- a large reddish-brown fruit with yellow flesh with a sweet and sour taste. Pineapple is rich in vitamins A and C,
calcium, phosphorus and bromelain, helps fight colds and low blood pressure.

24.Rose apple
Typically bell-shaped, this is the most common variety. There are also flattened pink apples and even
oval. The color of this fruit is red, green and pale pink. It's always bright inside. It tastes like pine
with sourness, not bright. But the fruit is incredibly juicy. Perfectly quenches thirst. They have no bones. Therefore it is very convenient
give it to children. You don’t even need to clean it, it is used together with the skin. Externally, the fruits of the rose apple are slightly
resemble cashew apples. In Thailand, rose apple is sold all year round.

25.Cancer
A very interesting fruit, because in its shape it resembles a drop, and its skin is like a shell, which is very easily removed. Crayfish need to be peeled very quickly because this fruit has a skin covered with sharp spines. Its taste is unusually rich and sour-sweet, approximately similar to kiwi or strawberry.

26. Coconut or Maprao
Very different from the hairy brown nut we are all used to. The Thai nut is huge, almost as big as a human head. Unripe coconuts, known as maprao, have refreshing, aromatic juice and tender white flesh. During the season, coconut juice is sold directly in the shell, a hole is cut in it and a straw is inserted.